palak-paneer

To order

Vegan Option

• 500 grams tofu
• 1 can of coconut milk

Vegetarian Option

Ingredients

• 700ml Cream

Naan (Store-bought)

• Gluten Free Option
• Regular Option

To make roasted paneer

• 1800g paneer (cubed)
• 3 tsp salt (for marinating)
• 2 tsp pepper (freshly ground)
• 2 tsp garam masala (for marinating)

To make palak puree

• 4 bunch palak leaves (washed)
• 4 handful coriander leaves (washed)
• 6 green chillies (rough chopped)
• 3 tbsp ginger (chopped)

To make palak paneer

• 5 tbsp oil
• 9 tbsp ghee Coconut Oil (split between roasting and cooking)
• 4 small piece cinnamon (whole)
• 2 cardamom (whole)
• 6 cloves (whole)
• 4 tsp cumin seeds
• 4 tomato (chopped)
• 1 tsp turmeric powder
• 4 tsp kashmiri chilli powder
• 4 tsp cumin powder
• 4 tsp salt (or to taste)
• palak puree (prepared)
• ~~60 cashews~~ ~3/4 Poppy Seed Paste (soaked and ground to paste)
• 2 tsp garam masala
• 2 tsp amchur powder

Instructions

Prep Work

1. Marinate paneer

   Cut paneer into medium cubes; toss gently with salt, pepper and garam masala and keep aside to absorb flavors.

   

2. Blanch and cool palak

   Blanch palak leaves cook briefly in hot water for 2 - 3 minutes and transfer immediately to cold water to keep color bright; drain.

   

3. Make palak puree

   Blend the cooled palak with coriander, green chillies and chopped ginger into a smooth, silky puree.

   

4. Soak and grind cashews

   Soak cashews until soft and grind into a smooth paste; set aside.

   

5. Chop tomato and ginger

   Chop the tomato and keep ginger ready for blending and cooking.

Method

1. Roast paneer

   Heat a little ghee in a pan and lightly roast the marinated paneer until edges turn golden; remove and keep aside.

   

2. Warm oil and whole spices

   Heat oil and ghee together in a wide kadhai, add cinnamon, cardamom and cloves, then add cumin seeds and let them sizzle briefly.

3. Cook tomato base

   Add chopped tomato to the hot spices and cook until the tomato softens and breaks down.

4. Add dry spices

   Stir in turmeric, kashmiri chilli powder, cumin powder and salt; mix well with the tomato.

   

5. Add palak puree

   Pour in the palak puree and cook gently on medium-low, stirring so the greens and spices combine. Dilute them with little water and cook for 5 minutes.

   

6. Finish with cashew paste and paneer

   Add cashew paste, garam masala and amchur powder, then return the roasted paneer to the kadhai; simmer briefly to warm through and meld flavors.

7. Rest and serve

   Let the curry rest for 5 minutes, so the flavors settle, then serve warm with roti, naan or rice.

   

Equipment

• bowl

  

• Pot

  

• Pan