Palak Paneer
Iron-rich spinach with paneer, cooked light: no cream, no deep frying, and it still tastes like the restaurant version.
Method
- 1
Blanch the spinach in boiling water for 2 minutes, then transfer to cold water to hold its colour.
- 2
Blend the drained spinach into a coarse puree. Keep it slightly textured rather than fully smooth.
- 3
Heat oil in a pan, add cumin seeds and let them splutter. Add the onion and cook until soft and pale golden.
- 4
Stir in the ginger-garlic paste and cook for a minute, then add the tomato puree, turmeric and salt.
- 5
Cook until the masala thickens and the oil separates at the edges, about 5-6 minutes.
- 6
Add the spinach puree and simmer on low for 5 minutes. Add a splash of water if it gets too thick.
- 7
Fold in the paneer cubes, sprinkle garam masala, and cook 2 more minutes so the paneer absorbs the flavour.
- 8
Serve with roti or a small portion of brown rice.
