Indian Palak Paneer




Indian Palak Paneer

Recipe only

This luscious spinach and cheese dish comes from northern India, the home of paneer, a fresh cows-milk cheese similar to ricotta. It's sold near the feta and huloumi in supermarkets; either of these two cheeses can replace paneer here, but the results won't be the same.


INGREDIENTS

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
2 teaspoons garam masala
1 large brown onion, chopped finely
1 garlic clove, crushed
1 tablespoon lemon juice
500 g spinach, trimmed, chopped coarsely
3/4 cup (180ml) cream
2- 100 g packets paneer cheese, cut into 2 cm pieces


METHOD

1. Heat oil in a large frying pan; cook spices, onion and garlic, stirring, until onion softens.

2. Add juice and half of the spinach; cook, stirring, until spinach wilts. Add remaining spinach; cook, stirring until wilted.

3. Blend or process spinach mixture until smooth; return to the pan. stir in the cream. Add paneer; cook over low heat, uncovered, stirring occasionally for about 5 minutes or until heated through.

4. Serve hot with basmati rice and Indian bread.
Location: South East Asia

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