Full of iron, this spinach and paneer cheese recipe is one we've adopted to our own tastes. We don't puree the spinach, and we don't make our own paneer, as many recipes want you to do. Rice and pappadums round out this tasty treat.
Ingredients Palak Paneer (serves 4)
- 3 bunches spinach
- 4 yellow onions
- 2 leeks
- 2 tablespoons clarified butter (ghee)
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 2 cloves garlic
- 2 large chilli peppers
- 1 thumb length fresh grated ginger
- 4 small tomatoes
- 1 block paneer (about 1 cup)
Instructions for Palak Paneer
Wash spinach. Destem spinach by pulling the stems up from the leaves, unless using baby spinach, which does not have the bitter stems. Rip into small pieces and spin dry.
Chop onions, leeks, garlic, chilli peppers, and tomatoes into small pieces.
In a frying pan, toast the cumin and fenugreek seeds in the clarified butter. Add onions and leeks and cook until brown.
Add garlic, chilli peppers, tomatoes and ginger. Cook for 5 more minutes.
Cut paneer into small pieces. Add to frying pan. Cook for 5 more minutes.
In several additions, add spinach to frying pan and wilt down. Cook for 5 more minutes.