Palak Paneer
    India is blessed with over 18 varieties of spinach. If you have access to an Indian or Chinese grocery, look out for
    some of the more unusual varieties. Palak Paneer is a spicy spinach and Indian Cottage cheese dish, popular all over

    Serves 6:
    Preparation time: 30 minutes

  • Fresh Spinach, washed and finely chopped OR frozen spinach – 500 gm
  • Paneer, cut into cubes – 200 gm
  • Cumin Seeds – 2 teaspoon
  • Dried red Chilli – 4
  • Garam Masala – 2 tablespoon
  • Tomatoes, finely chopped – 2 medium
  • Onions, finely chopped – 2 medium
  • Ginger paste – 1 tablespoon
  • Green chilli, finely chopped 2
  • Salt – 1½ teaspoon or to taste.
  • Butter – 50 gm
  • Oil – 10 tablespoon
  • Coriander, finely chopped – 1 small bunch.

  • Heat oil in a pan and fry the paneer until slightly brown on all sides. Remove and put aside. Do not drain the excess
    oil. Be careful when doing this as paneer usually tends to splutter while frying!

  • Add cumin seeds, dried red chilli to the same oil and fry for 10 seconds. Then add tomatoes, onions, ginger paste,
    green chilli, garam masala and fry until all the ingredients are golden brown. Cover the lid; reduce heat and let it cook
    for 2-3 minutes.

  • Add the fried paneer, salt and stir well. Cover the pan and cook over a medium heat, stirring occasionally, until the
    spices have mixed well.

  • Add the spinach and stir well. Cook with the pan covered until the spinach is tender and all the excess fluids have
    evaporated. When you start seeing oil coming out of the sides of the pan, the spinach is nearly ready then. Add four
    tablespoon of butter at this stage.

  • Garnish with freshly chopped coriander and serve hot with rice or naan.

    Instead of paneer, add fried potatoes, fried cauliflower florets and peas.

    Use marinated fried chicken pieces instead of paneer to make Spinach Chicken!