Palak Paneer (Creamed Spinach, No Cream)

When it comes to Indian cuisine. There's nothing like a side of creamed spinach, Palak Paneer, to hit the spot when you are hungry. The creamy texture, the colour, the hint of spicy, and the unique texture of the paneer is simply divine. It's a nice side for the Creamy Cashew Indian Chicken. Use the Naan bread to scoop up and devour your silky creations. Enjoy!

Palak Paneer

4 to 6 servings

Approximately 500 grams of spinach leaves

2 tbsp vegetable oil 

1 tsp cumin seeds 

2 cm piece ginger, crushed

6 cloves garlic, crushed

1 medium onion, finely chopped

200 grams chopped tomatoes (about 2 tomatoes)

Coarse kosher salt to taste

225g paneer, cubed (Indian fresh cheese) 

Pinch garam masala 

1 tbsp Greek yogurt

1. Remove spinach leaves from stems and wash leaves well.

2. Blanch in boiling water for 3 to 4 minutes then refresh in cold water, drain, squeeze out excess water and puree until smooth

3. Heat oil in a heavy based pan. Add cumin seeds, ginger, garlic and onions and fry until golden brown. 

4. Add tomatoes and cook until they become a soft paste.

5. Stir in spinach puree in a food processor. Season with salt. Add the paneer cubes.

6. Finish with garam masala and Greek yogurt. Serve hot.

Frozen spinach can be substituted for fresh spinach. Fresh spinach need not be pureed to achieve a more textured dish typically served in India.

You can also use feta if you cannot find paneer.


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