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Palak Paneer
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Palak Paneer

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$0.00
Serves:
2-3
Cooking Time:
30 minutes
Cuisine:
Indian
Special Diets:
Gluten Free, Dairy Free
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • 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

 

 

  1. 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.
  2. 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.
  3. Add pureed spinach and Paneer or Tofu cubes to the pan. Let it simmer for 10 minutes.
  4. Add cream (optional) and garnish with fresh coriander. Serve the curry hot with naan or rice. Enjoy!
  • Recipe adapted from Rachna Gursahani, food blogger.

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  • 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

 

 

  1. 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.
  2. 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.
  3. Add pureed spinach and Paneer or Tofu cubes to the pan. Let it simmer for 10 minutes.
  4. Add cream (optional) and garnish with fresh coriander. Serve the curry hot with naan or rice. Enjoy!
  • Recipe adapted from Rachna Gursahani, food blogger.
Mail me to send Recipes: info@spicezen.com.au

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