This is my favorite Indian dish. I’d like to say I learnt it while traveling there but that is not the case. I do use a cheesecloth that Dil from Ramana’s Garden made for me to make the paneer! It’s a simple yet savory and traditional dish to prepare.
Naoise's Palak Paneer
Prep time
Cook time
Total time
Author: Naoise Golden
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
For the paneer
- 1 liter whole fresh milk
- Juice of ½ lemon
- A cheesecloth
For the palak puree
- 250 grams fresh spinach
- 1 or 2 small to medium garlic cloves, roughly chopped
- ½ inch ginger, roughly chopped
- 3 cups water for blanching spinach
- 3 cups water for ice bath
For the palak curry
- 1 small to medium sized onion, finely chopped
- 1 small or medium sized tomato, chopped
- 4 small to medium garlic cloves, finely chopped
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala powder
- 1 small to medium indian bay leaf
- 200 grams paneer cut into cubes
- ⅓ to ½ cup water or add as required
- 2 tbsp unsalted butter
- salt as required
Instructions
Making the paneer
- Heat the milk until boil then remove from fire.
- Add the lemon juice and gently stir until the milk curdles.
- Strain through the cheesecloth, and leave inside the cloth overnight with a weight pressing it.
Making the palak puree
- Rinse the spinach leaves and discard the stems.
- Boil 3 cups water in a pan, add a pinch of salt to the hot water and stir. Then add the spinach and let boil for 2-3 mins.
- Strain the spinach and immediately put into a bowl containing ice cold water. This helps preserve the bright green color. Allow to be in the cold water for a minute or two, then drain.
- Process in a blender with chopped ginger and garlic, until smooth.
Making the palak curry
- Melt butter it a low flame making sure it doesn't brown. Add the cumin and let splutter.
- Add the bay leaf, and the finely chopped onions. Saute till golden.
- Add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
- Add the chopped tomatoes. Stir and saute till they soften.
- Then add the turmeric powder and red chili powder. Stir very well.
- Add the palak puree and about ⅓ to ½ cup water if required. Stir again.
- Simmer for 6-7 minutes or more until the spinach is cooked. Season with salt. The gravy will thicken by now.
- Add garam masala powder and stir.
- Add the paneer cubes and stir gently and simmer on a low flame until the paneer cubes become soft and succulent, about 1 to 2 minutes.
- Serve topped with grated paneer, rice and naan on the side!