Photo by Sutee Pheera on Pexels
Creamy Spinach and Paneer Curry (Palak Paneer)
Spinach blanched and folded into a curry simmered with onion, garlic, ginger, spices, yogurt, and paneer cubes.
- 200 g paneer cheese
- 300 g fresh spinach
- 1 medium onion
- 2 cloves garlic cloves
- 1 thumb-sized piece ginger
- 1 optional green chilli
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp garam masala
- 50 g natural yogurt
- 1 tbsp vegetable oil
- 100 g basmati rice
- salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook basmati rice according to packet instructions.
- Step 2
Cut paneer into cubes.
- Step 3
Blanch spinach in boiling water for 30 seconds, then drain and refresh in cold water. Squeeze out excess water and roughly chop.
- Step 4
Finely chop onion, garlic, ginger, and green chilli (if using).
- Step 5
Heat vegetable oil in a saucepan over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Step 6
Add garlic, ginger, and green chilli. Cook for 1-2 minutes until fragrant.
- Step 7
Stir in cumin, coriander, turmeric, and garam masala. Cook for 30 seconds.
- Step 8
Add the chopped spinach and cook for 2-3 minutes.
- Step 9
Transfer the spinach mixture to a blender or food processor and blend until smooth.
- Step 10
Return the spinach puree to the saucepan. Stir in the natural yogurt and paneer cubes.
- Step 11
Simmer gently for 5-7 minutes, until the paneer is heated through and the sauce has thickened slightly. Do not boil vigorously after adding yogurt.
- Step 12
Season with salt to taste.
- Step 13
Serve the Palak Paneer with basmati rice.
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