Palak Paneer. I have never made Palak Paneer until today. Inspired by my toddlers “I’ll eat anything green”, I decided to give this vegetarian curry a try. Palak Paneer is as green as it gets. My puppy girl loved the saag! I adapted this recipe from Indian Simmer by Prerna. I love her simple indian cooking and this recipe was easy to follow.

Here’s my adapted version of her recipe.

Ingredients:

Frozen spinach – approximately 4 cups

1/4 cup frozen methi

1/4 cup chopped fresh cilantro

8 oz packet of paneer cut into cubes

1/2 cup red chopped onion

1 /2 cup crushed tomato

1 tablespoon ginger & garlic paste

2 tablespoons heavy cream

1 – 2 teaspoons cumin

1 teaspoon garam masala

2 tbsp coconut oil

Salt

Method:

Paneer:

Cut Paneer into cubes. Boil water with 1 teaspoon salt. Once it has come to a boil, turn off heat and place the cut paneer in the hot water.

Spinach:

Simmer spinach in a saucepan with cilantro and methi. Once it is soft, turn off heat. Let it cool and then blend it. You may need to add water to make a thick paste.
Saute onion, ginger & garlic paste with cumin and garam masala in the coconut oil.
Cook till it is fragrant and translucent and then add the crushed tomato. Add this to the blended spinach and give it another whirl.

Return the contents of the blender to your sauce pan and heat till the curry simmers. Now add the heavy cream and drained paneer to the spinach. Cover it with a lid for 5 mins. If you think the gravy is too thick, add a bit of water.

Serve with hot chapati or rice.