Spinach with Indian Cheese (Palak Paneer)

Palak paneer is a most popular velvet like Indian dish with fresh cubes of paneer and a thick curry sauce based on puréed spinach. This delicious curry goes very well with some basmati rice or any Indian flatbreads. It's usually a mild and creamy curry. Increase the amount of green chillies if you want a spicy curry.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

Ingredients:

500 grams spinach
2 tbsp. oil
1/2 tsp. cumin seeds
1 large onion, peeled and finely chopped
1" ginger
3 large cloves of garlic
2 green chillies
1 tbsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1 med. sized tomato (optional)
1/2 tsp garam masala powder
1/4 tsp kasoori methi /dried fenugreek leaves
400 gms paneer cut into cubes
2 tbsp cream or 4 tbsp of whole milk
1-2 tsp lemon juice or to taste
Ginger juliennes for garnishing

Directions:

Wash and blanch the spinach leaves in boiling water for 3 minutes until well wilted. Drain the excess water and allow the spinach to cool down. ( you can reserve the excess liquid and use it while adjusting the consistency of the sauce). Blend to a smooth paste and keep it aside.
Dice the tomatoes and blend it to a smooth purée by adding some water. Keep it aside.
Grind ginger, garlic and green chillies to smooth paste by adding some water. Keep it aside.
Heat the oil in a pan. Add the cumin seeds. Once they start to sizzle, add onions and fry it over moderate heat until soft and slightly golden.
Add the ginger, garlic and green chilli paste and cook for 1 minute or until the raw smell is lost.
Add coriander powder, red chilli powder and turmeric powder, salt and combine. Add puréed tomatoes and mix well. Cook until the oil leaves on the sides of the pan and most of the moisture evaporates.
Add spinach purée and some water. The mixture should not be watery. Bring it to a boil and simmer for 5-6 minutes.
Add paneer cubes, garam masala powder, kasoori methi and milk or cream. Stir gently (as the delicate paneer tends to break) and cook for another 5-6 minutes until the spinach is creamy and paneer is soft.
Garnish with ginger juliennes. Add in the lemon juice to taste just before serving.