I’ve always loved Palak Paneer, but had never tried to make it. We had Samir’s birthday supper last night and I made it, along with Biryani and a really delicious Mango Trifle, which I’ll add soon. Kumy made his amazing Potatoes, too.
I used a modified version of Swasthi’s recipe from IndianHealthyRecipes.com, which was excellent, if a bit confusing. Basically, you cook the spinach mixture first, and then the spice, onion tomato mixture. You add the spinach back in near the end, and Paneer goes in last, just before serving. It’s actually fairly easy.
It looks like a million ingredients, but they all go together beautifully.
2 Tbsp oil
4 green chilies (Long, skinny ones, seeded) or 2 small/medium Jalapenos, seeded
1 lb. organic baby spinach, washed and well-drained
20 cashews (unsalted or salted is fine)
2 Tbsp butter
1/2 tsp cumin seeds, whole
2 green cardamoms, whole
1″ cinnamon stick, whole
4 cloves, whole
1.5 cups onions, finely chopped
2 tsp fresh grated ginger
2 tsp crushed garlic
1 14 oz. can crushed or petite-diced tomatoes with juices in can. (Can carefully buzz with an immersion blender in the can if you want a smoother curry.)
1.5 tsp salt
1 tsp garam masala
1/2 tsp dried fenugreek leaves
12 oz. Paneer, cut into 1/2″ cubes
In a dutch oven, heat oil. Saute chillies, cashews and spinach until spinach is completely wilted, but still bright green. Remove from heat, transfer into a bowl and let cool. Use an immersion blender or food processor to buzz the spinach into a smooth mixture.
Melt butter in the dutch oven and add the whole spices. Let cook until the spices are starting to sizzle a bit – maybe a minute or two. Add the onions and cook until golden – about 8-10 minutes. Add the ginger and garlic and cook, stirring constantly for 1-2 minutes.
Add tomatoes with juice and salt. (If you used salted cashews, go easy on the salt.) Cook for several minutes until the tomatoes start to break down. If you buzzed the tomatoes, you’ll have a smoother curry. If you left the tomatoes in chunks, you’ll have a chunkier curry. Both are fine.
Add the garam masala and about 1 cup of water to the pan, and cook down until you have a nice, fairly thick gravy consistency. When in doubt – let it get a little drier. You can always add a bit of water at the end to loosen it up if you need to.
Add the spinach mixture and the dried Fenugreek leaves. Cook another 2-3 minutes to bring it back to the simmer. Taste and add a bit of salt if needed, and if it’s very thick, add a couple of spoons of water.
Add the paneer and mix gently to coat with curry.
Serve with Naan, or roti.