Palak Paneer (Spinach & Cottage Cheese Curry)
Palak Paneer (Spinach & Cottage Cheese Curry)
Serves: to serve 6
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 mins
ingredients
2 lb -
spinach
2 teaspoons - cornflour
4½ oz - paneer (or ricotta)
1 large - onion
3 cloves - garlic
2 - 3 - green chilies
2 tablespoons - vegetable oil
2 - green cardamom pods
1 teaspoon - red chilli powder
1 teaspoon - cumin powder
¼ teaspoon - garam masala
¼ teaspoon - freshly ground black pepper
pinch - salt
2 teaspoons - cornflour
4½ oz - paneer (or ricotta)
1 large - onion
3 cloves - garlic
2 - 3 - green chilies
2 tablespoons - vegetable oil
2 - green cardamom pods
1 teaspoon - red chilli powder
1 teaspoon - cumin powder
¼ teaspoon - garam masala
¼ teaspoon - freshly ground black pepper
pinch - salt
directions
- Wash the spinach thoroughly then blanch it in hot water for 3 minutes to soften the leaves. Liquidize it, stir the cornflour into the purée and set it aside.
- Cut the paneer into cubes about ¾" (2cm) across. Peel the onion and garlic then grind them, together with the green chilies to form a paste.
- Heat the oil in a large pan and add the green cardomom and the onion-garlic-chili paste and fry until the oil separates. Add the red chilli powder, cumin powder, garam masala, black pepper and salt and fry for 2-3 minutes. Quickly chop the tomato into small pieces and add to the pan along with the spinach paste. Cook over a medium heat for 10 minutes then add the cheese cubes. Cook for a further two minutes and serve immediately.
