41. Palak Paneer

Name: 41. Palak Paneer
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Asian, Indian
Ingredients: 300g basmati rice; 500g paneer, cut into cubes approx 2cm each; 2 tbsp ghee; 500g spinach, roughly chopped, stems removed if not baby spinach; 1 green chilli, chopped; 4 garlic cloves, roughly chopped; 1 knob ginger, roughly chopped; 100g raw cashews; 1 tbsp ghee; 1 tsp cumin seeds; 1 stick cinnamon; 4 cloves; 4 green cardamom pods; 2 bay leaves; 1 large onion, finely diced; 4 garlic cloves, finely chopped; 2 tomatoes, diced; 1 tsp garam masala; 1 tsp kasoori methi; 1 tsp honey; roti, to serve; 1 lemon, sliced into wedges

5 steps

Prep:45minCook:40min

It’s not super necessary to fry the paneer, you can just add it as is to the gravy. However, you will need the full amount of ghee for the curry gravy anyway, so why not?

Updated at: Thu, 17 Aug 2023 04:03:21 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories779.7 kcal (39%)

Total Fat34 g (49%)

Carbs92.9 g (36%)

Sugars29 g (32%)

Protein27.8 g (56%)

Sodium283.3 mg (14%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Put the rice on to cook in whatever method you prefer.

Step 2

In a frying pan, heat the ghee, then fry the paneer on all sides for a few minutes until looking a little golden at the edges. Avoid frying too much because you don’t want the paneer to get too dense. Set aside. Pour the used ghee into a large pot to use for the gravy.

Step 3

Blanch the spinach for 1 minute in boiled hot water. Then remove and dunk into ice water. Drain when cool and purée until smooth with the other spinach purée ingredients.

Step 4

Heat the ghee reserved from frying the paneer, plus an extra tablespoon, in a large pot or saucepan. Add the whole spices, allowing the oil to spit a little and become fragrant. Then add the onion with a pinch of salt and fry until translucent, before adding the garlic and tomato. Add the garam masala and cook until the tomatoes soften, before adding the spinach purée and heating it on a very low heat so it doesn’t spit huge bits of spinach purée. Add the honey, kasoori methi leaves, and quite a lot of salt - until it tastes right to you. It should be savoury but mild.

Step 5

Add the paneer, and serve with the rice, maybe some roti, paratha or naan, and wedges of lemon.