My variation of Palak Paneer is a delicious light dish made with fresh spinach leaves, paneer (firm cottage cheese), onions, tomatoes, herbs and spiced with garam masala, garlic and ginger. Topped with some tangy yogurt to add some acidity and creaminess it is so satisfying. Serve the steaming hot stew with fluffy rice and enjoy.
Palak paneer is a dish that consists of paneer (an Indian cheese), Indian spices which are cooked in a spinach, tomato and onion gravy with Indian spices. This dish is vegetarian and high in protein and low in fat. But the cheese can vary in fat content and the one I get only has 8% fat. In the original recipe you mix and puree the vegetables and normally calls for cream as well. It’s also a dish that can vary a lot in strength and taste.
VARIATIONS
- Fresh chili: for some extra heat
- Haloumi or Tofu: instead of paneer if you can’t find it or if you want a vegan meal.
Palak paneer
Ingredients
- 450 g Paneer in cubes
- 1 Yellow onion finely chopped
- 150 g Tomatoes cubed
- 2 Garlic cloves finely chopped
- ½ tbsp Oil
- 1 tbsp Tomato paste
- 1 tsp Turmeric
- 1 tsp Chili powder
- 2 tsp Garam masala
- 600 g Spinach whole leafs frozen or fresh
- 7 dl Water
- Salt to taste
Instructions
- Cut the cheese into pieces. Peel and chop the onion. Cut the tomatoes into small cubes. Peel and grate the garlic and ginger.
- Fry onion, garlic and ginger in the oil on medium heat utill transluscent. Add tomatoes, tomato puree, salt and spices. Stir in the water and let everything get hot.
- Add the spinach and let boil for about 5 min. Dilute if necessary witha little water.
- Add the cheese and cook on medium heat for another 5 minutes. Serve with yoghurt, rice, papadam and raita.
