I am not a big palak fan but palak with paneer is my favourite. This is a simple recipe and is ready in 30 minutes.
This North Indian dish is rich in protein, iron and has a unbeatable flavor when eaten with fresh naan or roti. It looks so tempting with its creamy spinach green contrasting with pure white paneer.
2 bunches spinach, leaves picked
5 green chillies
2 tbsp vegetable oil
1 tsp cumin seeds
2 cm piece ginger, crushed
6 garlic cloves, crushed
1 medium onion, finely chopped
200 gm fresh or canned chopped tomatoes
225 gm paneer, cubed
1 tsp dried fenugreek leaves
pinch of garam masala
1 tbsp thickened cream
Blanch the spinach in boiling water for 3–4 minutes, then refresh in cold water. Drain and squeeze out the excess water. Add the green chillies to palak and puree it.
Heat the oil in a heavy-based saucepan. Add the cumin seeds, ginger, garlic and onion and fry until golden brown. Add the tomato and cook until they become a soft paste. Stir in the spinach puree and season with salt. Add the paneer and heat through. To finish, add the dried fenugreek leaves, garam masala and cream.