Photograph of the finished Palak paneer

India · Phô mai paneer sốt cải bó xôi

Palak paneer

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spinach Spinach 1.3 lb
  • Photograph of Paneer cheese Paneer cheese 1.1 lb
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Fresh cream Fresh cream ⅓ cup
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Chilli Chilli 1
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch spinach in boiling water for 2 minutes, then remove and soak in ice water to preserve its green color.
  2. 2 Blend spinach with green peppers and a little water until you get a smooth, thick paste.
  3. 3 Pan-fry diced paneer with unsalted butter for 3 minutes until golden brown, then remove and set aside.
  4. 4 Sauté chopped onions, garlic, and ginger for 5 minutes, then add garam masala and stir until fragrant.
  5. 5 Add the pureed cabbage and cook over low heat for 8 minutes, then add the fresh cream and paneer, season with salt, and turn off the heat.

With an appliance

  • Oven 43 min

    Replace step 5: place the covered saucepan on the middle rack of the 160-degree oven for 10 minutes, then stir in the cream and paneer; this version isn't significantly faster, but the gentler heat helps the green sauce stay less burnt and the cheese holds its shape better, without needing to be stirred constantly.

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