Palak paneer is a delicious Indian spinach and cheese curry
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
The spice mix
- 2 tsp Indian restaurant spice mix - recipe link below
- 1 tsp kashmiri chili powder
- 1 tsp kasoor methi - dried fenugreek leaves
- 1/2 tsp garam masala
- 1/2 tsp kosher salt
- 3 tbsp vegetable oil
- 2 tbsp onion - finely diced
- 2 tbsp green chili - seeded and finely diced
- 3 tbsp cilantro leaves and stems - finely diced
- 4 oz frozen spinach - the finely diced stuff
- 1 tbsp garlic ginger paste - recipe link below
- 15 oz curry base - recipe link below
- 1/2 tbsp tomato paste - plus enough water to get to the consistency of passata
- 1/6 lemon - juiced
- all of the spice mix
- 10 oz paneer - cut into bite size pieces
Be ready. Have your curry base simmering on the stove. Make your spice mix. Chop all the ingredients and have them at the ready. This is going to go very fast. You don't have time to mess around.
Thaw the spinach. Drain it well.
Heat a skillet over medium heat.
Add the oil. When it shimmers add the onion and green chilies. Cook, stirring constantly, until the onions just start to brown on the edges. This takes 2-3 minutes.
Add the garlic ginger paste and cook until it stops sputtering, about 1 minute.
Lower the heat to medium low. Add the spice mix. Cook, stirring constantly, for about 30-45 seconds. You want to bloom the spices in the oil. You don't want to burn it. If you burn the spices, start again. There's no fixing it.
Add the diluted tomato paste and cilantro. Stir to combine and cook for about a minute.
Turn the heat up to medium high. Add 3 oz of the curry base. Stir to combine and cook until it it starts to crater. Little holes will appear. See the guide to Indian curries to understand what this means if you aren't sure.
Add another 6 oz of curry base. Stir to combine and cook until it craters.
Now add the remaining curry base. Cook until it craters and reduce the heat to low. Add the spinach and stir to mix. Simmer for about 5 minutes. Add the paneer and warm through. If the curry seems dry add a bit more curry base.
Add the fresh lemon juice. Stir to combine. Serve. Enjoy!
Paneer is available at any Indian grocer. Some supermarkets carry it as well. It will be in the refrigerated section.
The recipe for indian restaurant spice mix is here.
The recipe for garlic ginger paste is here.
The recipe for curry base is here.
If you haven't read about Indian restaurant technique yet, do that before you start cooking.
Have all your ingredients prepped and ready to go.
If you are making multiple curries, have your curry base warming in a pot on the stove. If you are just making one, microwave it to warm it up right before you start cooking.
Calories: 667kcal | Carbohydrates: 11g | Protein: 23g | Fat: 57g | Saturated Fat: 38g | Cholesterol: 94mg | Sodium: 947mg | Potassium: 424mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7150IU | Vitamin C: 11.3mg | Calcium: 763mg | Iron: 2mg