Palak Paneer with a Srilankan Twist
Classic Palak Paneer. I'm squeezing in a little more indulgence today with some creamy Palak Paneer.
Palak Paneer is a popular North Indian curry made of blanched spinach and soft paneer. This restaurant style spicy Palak Paneer consists of soft paneer cubes that are simmered in smooth vibrant green spinach gravy.
1 lb, washed Spinach
2 Small Tomatoes, chopped
1 Package of Paneer (or firm Tofu if you can't find it)
4 Tbsp, Oil
1 Medium Onion, finely chopped
1 Tbsp, Grated Ginger
4 Cloves Garlic, finely minced
1/2 Tsp, Turmeric
1/2 Tsp, Ground Cumin
1 Tsp, Ground Coriander
1 Tsp, Red Chili Powder
1 Tbsp, Garam Masala
1 Cup, Water
Salt to Taste
1 Cup Heavy Cream or coconut milk
Add Spinach to a large pot of rapidly boiling water.
Cook for 30 seconds, then drain. When slightly cooled, squeeze as much water out of the spinach as you can.
In a blender/food processor, puree the Tomatoes.
Then add Spinach, and pulse so that the Spinach remains slightly coarse.
Cut Paneer in rectangle pieces, with your desired thickness. Sprinkle some salt. In a flat pan, heat some oil and place the paneer to pan fry until brown.
Let it cool, and dice them.
In a different pan, heat remaining Oil.
Add ginger and garlic
Then add Onions, and cook until soft and brown. Add Tomato/Spinach mixture, Water, chilli powder, garam masala and Salt to Taste.
Cook for 15-20 minutes on medium heat, stirring occasionally. The mixture will thicken, and the Spinach will transform from a bright green, to a greenish-brown colour.
Add Heavy Cream or coconut milk and Paneer. Cook for an additional 5 minutes to warm the Paneer through.
Serve over Rice or with dip it in some hot Coconut Roti
Perfect over hot Basmati rice or even French fries topped with cheese!
“People who love to eat are always the best people"- Julia Child