Palak Paneer - Recipe
- Serves:
- 2-3
- Cooking Time:
- 30 minutes
- Cuisine:
- Indian
- Special Diets:
- Gluten Free, Dairy Free
- Print Recipe:
- 300 grams spinach, blanched and pureed
- 200 grams Paneer (Indian cottage cheese) cut in half inch cubes (optional fresh firm Tofu for dairy free option)
- 2 small onions finely chopped or pureed
- 2 small tomatoes pureed or 2 tablespoon tomato passata
- 1 teaspoon ginger garlic paste
- 1 tablespoon Spice Zen Butter Chicken Spice Blend plus 1 teaspoon of the blend for marinate
- 2 tablespoon ghee or oil of your choice
- ½ teaspoon salt or salt to taste
- 1 tablespoon fresh cream (optional) (omit for dairy free)
- Fresh chopped coriander to garnish
- Take a bowl and coat the Paneer/ Tofu with 1 teaspoon of Spice Zen Butter Chicken Spice Blend. Shallow pan fry the paneer/tofu and keep aside.
- Take a pan, add oil and heat it over medium heat. Add chopped/ pureed onion, sauté it till slightly brown. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend, sauté it and then add ginger garlic paste and tomato puree. Keep stirring it till oil/ ghee separates.
- Add pureed spinach and Paneer or Tofu cubes to the pan. Let it simmer for 10 minutes.
- Add cream (optional) and garnish with fresh coriander. Serve the curry hot with naan or rice. Enjoy!
- Recipe adapted from Rachna Gursahani, food blogger.
0 Reviews Hide Reviews Show Reviews
- 300 grams spinach, blanched and pureed
- 200 grams Paneer (Indian cottage cheese) cut in half inch cubes (optional fresh firm Tofu for dairy free option)
- 2 small onions finely chopped or pureed
- 2 small tomatoes pureed or 2 tablespoon tomato passata
- 1 teaspoon ginger garlic paste
- 1 tablespoon Spice Zen Butter Chicken Spice Blend plus 1 teaspoon of the blend for marinate
- 2 tablespoon ghee or oil of your choice
- ½ teaspoon salt or salt to taste
- 1 tablespoon fresh cream (optional) (omit for dairy free)
- Fresh chopped coriander to garnish
- Take a bowl and coat the Paneer/ Tofu with 1 teaspoon of Spice Zen Butter Chicken Spice Blend. Shallow pan fry the paneer/tofu and keep aside.
- Take a pan, add oil and heat it over medium heat. Add chopped/ pureed onion, sauté it till slightly brown. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend, sauté it and then add ginger garlic paste and tomato puree. Keep stirring it till oil/ ghee separates.
- Add pureed spinach and Paneer or Tofu cubes to the pan. Let it simmer for 10 minutes.
- Add cream (optional) and garnish with fresh coriander. Serve the curry hot with naan or rice. Enjoy!
- Recipe adapted from Rachna Gursahani, food blogger.
Related Products
Paneer Makhni (or Tofu) - Recipe
500 grams Paneer, cubed (or 500 grams fresh firm Tofu for Vegan option) 1 tablespoon Spice Zen Butter Chicken Spice Blend 1 medium onion, pureed 1 teaspoon ginger paste<
Kitchari - Recipe
1 cup white basmati rice ½ cup split mung lentil (dal or other lentils like split red lentils, whole mung, yellow mung) 1 tablespoon + 1 teaspoon ghee (or oil for vegan and dairy free...
Sambar - Recipe
1 cup Split Pigeon Pea (also called Toor or Arhar) lentil 1 medium onion, finely chopped 1 teaspoon Ginger paste (optional substitute with ½ tsp
Quick Butter Chicken - Recipe
500 grams chicken breast or thigh fillets, diced into 1.5-inch pieces 2 tablespoon oil/ghee 2 Medium onions, pureed 1 teaspoon Garlic paste 1 teaspoon Ginger paste 1 tablespoon
Vegan Panang Curry - Recipe
500 grams vegetables of your choice (red capsicum, beans and carrots), diced 100 grams fried or hard Tofu, cubed 400 ml coconut cream (or 140 ml cream and 260 ml milk) 2 tablespoon cooking...
