In #CovidCooking at the special request of @angie_dalli & recommendation by @NeelaJan
Here is my Palak Paneer recipe.
I have used one big bag of spinach (the Coles big bag kind).
First: Grate garlic & ginger. I like it grated, you can used crushed. Always fresh. Lots of it. /1
Here is my Palak Paneer recipe.
I have used one big bag of spinach (the Coles big bag kind).
First: Grate garlic & ginger. I like it grated, you can used crushed. Always fresh. Lots of it. /1
Next finely chop a small brown onion & a small tomato. You can use canned, crushed/diced tomatoes.
Remember that if you use a lot of onion/ tomato, this will overpower the taste of spinach & you want to avoid this. /2
Remember that if you use a lot of onion/ tomato, this will overpower the taste of spinach & you want to avoid this. /2
Next: Cooking the spinach.
It is critical that the spinach is not overcooked.
Fill your kettle & bring it to the boil. Pour the boiling water over the spinach in a bowl. Cover for a couple of minutes & then immediately transfer the spinach to a bowl of cold water /3
It is critical that the spinach is not overcooked.
Fill your kettle & bring it to the boil. Pour the boiling water over the spinach in a bowl. Cover for a couple of minutes & then immediately transfer the spinach to a bowl of cold water /3
Now you can whizz the spinach to a purée & put aside. Cut the paneer into cubes.
The paneer is Make/ Break.
Lemnos paneer from the supermarket is ok but look for an Indian dessert store where you will get freshly made paneer. (In Melbourne, I recommend Sweet India) /4
The paneer is Make/ Break.
Lemnos paneer from the supermarket is ok but look for an Indian dessert store where you will get freshly made paneer. (In Melbourne, I recommend Sweet India) /4
The authentic version of palak paneer is made by frying the cubes of paneer to a lovely golden brown colour.
The homely version is made by soaking the paneer cubes in warm water to soften them up.
I go half & half because my kids like both versions /5
The homely version is made by soaking the paneer cubes in warm water to soften them up.
I go half & half because my kids like both versions /5
Now: Real cooking
(Yup! Everything you did so far was preparation)
Heat ghee in a pan (you can use oil but ghee tastes much better). Once hot, add cumin seeds till they crackle & then add whole green chillies.
If you like
, add a green chilli to the spinach when you purée /6
(Yup! Everything you did so far was preparation)
Heat ghee in a pan (you can use oil but ghee tastes much better). Once hot, add cumin seeds till they crackle & then add whole green chillies.
If you like

Next add the grated/ crushed garlic & ginger. Fry well till it starts to change colour and you can smell that beautiful garlicky smell.
(If you don’t like the smell of garlic, this recipe is not for you) / 7
(If you don’t like the smell of garlic, this recipe is not for you) / 7
Next add in the chopped onion & fry till the onion is a light brown colour. You should be able to see the colour difference between the darker garlic/ ginger & lighter onion.
Add chopped tomatoes, salt & a T-spoon of garam masala. Fry well.
(Buy a good brand: MDH is my reco) /8
Add chopped tomatoes, salt & a T-spoon of garam masala. Fry well.
(Buy a good brand: MDH is my reco) /8
Bung in the spinach puree and mix it into the tomato-onion-ginger-garlic mix. Finally add the paneer cubes (both varieties: fried & soaked in warm water). Mix well & allow the whole thing to simmer gently.
The final touch is to add double cream- a little or a lot. You decide /9
The final touch is to add double cream- a little or a lot. You decide /9