Mike van de Elzen: Palak paneer curry - The Sunday Session with Francesca Rudkin

Palak paneer curry 

Cook time: 10 minutes 

Prep time: 10 minutes 

Serves: 6 

1kg spinach paste  

500gm paneer  

1 onion diced finely  

2 tbsp sunflower oil  

4 cloves garlic, peeled and crushed  

1 tsp finely grated ginger  

2 finely diced tomatoes (or ½ can chopped tomatoes)  

1 tbsp cumin seeds  

½ cup cream or coconut cream for dairy free  

1 ½ tsp garam masala 

 ¼ tsp turmeric  

Chilli to taste  

Salt to taste 

Start by making the fresh spinach paste.  

Remove the large stalks from the spinach and drop into a large pot of boiling salted water. Leave for 30 seconds before removing and placing into iced water to stop cooling.  

Place the spinach into a food processor and blend with a pinch of salt until it turns into a paste. Add a touch of hot blanching water if required.  

Now make up the Palak Paneer:

Heat oil and add cumin seeds, fry till it sizzles and pops. Add chopped garlic and let it fry till raw smell goes and it is light brown. Add onions and fry till light brown, then add ginger and fry till raw smell goes. Add tomatoes and cook it till oil separates. Add salt, chili, turmeric, add spinach paste and cook for 2 mins. Then add cream and paneer and cook for 5 mins. Add garam masala.  

Serve with a naan and rice. 

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