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Palak Paneer (Spinach with Indian Cheese)

Andy Sewell

Servings: 2


  • 1 Recipe Paneer
  • 9 oz. fresh spinach, chopped
  • 2 green chilies, seeded and chopped
  • 1/2 tsp. chopped ginger
  • pinch of salt
  • 2 Tbs. vegetable oil
  • pinch of fenugreek
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1/4 tsp. cumin seeds
  • 1 cup pureed tomatoes


  • Cut the paneer into 2-inch square pieces, 1 inch thick and set aside.

    Put spinach, chilies, ginger, salt and a sprinkling of water in a large, heavy-based pan and cook over medium heat for about 3-4 minutes, or until cooked.  Allow to cool, squeeze dry, then transfer to a blender or food processor and process to make a puree. Set aside.

    Heat the oil in a heavy-based pan over medium heat, add the fenugreek seeds and stir-fry for about 30 seconds. Add the onion and stir-fry for about 5 minutes, or until it is lightly colored.  Add the garlic and cumin seeds and fry for about 30 seconds, then add the pureed tomatoes and fry for a further 5 minutes, or until the liquid in the tomatoes has evaporated. Add the pareer and stir gently, then add the pureed spinach and cook for 2 minutes before serving. 


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