Palak Paneer Recipes
This palak paneer is rich and flavorful, and it tastes just like the Indian restaurant. A vegetarian curry that everyone will love.
- 4 tablespoons of ghee or neutral oil (divided)
- 12 ounces of paneer (cubed. See Note)
- 2 12-ounce of packages frozen spinach
- 6 cloves of garlic
- 1 1/2 tablespoons grated ginger
- 1-2 serrano chiles (minced. See Note for spice levels)
- 1 medium white onion (chopped)
- 1 teaspoon garam masala
- 4 teaspoons coriander powder
- 2 teaspoons cumin powder
- 2-3 tablespoons dried fenugreek leaves (See Note)
- 1 1/2 cups half-and-half
- 1/2 cup plain full-fat yogurt
- 1-2 teaspoons salt
- fresh cilantro (chopped, to serve)
- steamed basmati rice (or cauliflower rice, to serve)
- naan (to serve)
- Steam spinach and wring out excess water. Transfer to a food processor or blender and process until puréed. Set aside.
- Heat 1 tablespoon ghee or neutral oil in a large skillet over medium heat. Add cubed paneer and fry until golden brown on a couple of sides, about 3-5 minutes. Homemade paneer will need a little less time, whereas store-bought can handle 5 minutes. Transfer paneer to a plate.
- Return skillet to medium-low heat. Heat remaining 3 tablespoons ghee. Add onions, ginger, garlic, and serrano chiles. Cook slowly, stirring regularly, until the mixture becomes a rich medium brown color. Don't skip this part! Add a little water, 1 tablespoon at a time, as needed, if the mixture is burning or drying out.
- Add the garam masala, coriander powder, and cumin powder. Sprinkle with a little water to moisten. Cook, stirring frequently, until the spices are fragrant, about 3-5 minutes.
- Add the spinach to the skillet and stir well. Add 1 teaspoon salt, half and half, yogurt, and fenugreek leaves. Stir to combine well, then add the paneer and stir gently. Cook about 5 minutes then taste and add more salt as needed.
- Serve over steamed basmati rice and top with fresh chopped cilantro. Serve with warmed naan brushed with more ghee.
Rated : 5 from 5 votes
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