I really enjoyed teaching how to make this dish during yesterday’s LIVE cookery class. It’s such an easy, quick “throw together recipe” which is perfect for a weeknight meal or as part of a more elaborate spread.
As it’s a dry dish, it also works incredibly well as a filling in a wrap or even in a pitta bread! Palak paneer pitta pockets anyone?
I received an amazing response from those who cooked along with me during the live class. If you missed it but want to watch, you can view it right here. Let me know how it goes and don’t forget to share a photo of your recreation on Insta, Twitter or Facebook.
Oh and FYI, I will now be doing live classes every other Friday so my next live cook-along will be on 29th May. I am working on an exciting project in the mean time and am excited to share the details very soon.
Happy cooking y’all.
To toast paneer
- 1 tsp oil
- 225 g paneer cut into 2 cm cubes
- 1/2 tsp cumin seeds
To make the palak paneer
- 3-4 tbsp oil
- 1/2 tsp butter/ghee optional
- 1 tsp nigella seeds
- 3 cloves garlic very finely chopped
- 2cm ginger very finely chopped
- 1 small tomato finely diced
- 3 tbsp tomato pasata
- 1 tsp salt or according to taste
- 3/4 tsp coriander powder
- 1/2 tsp paprika
- 1/4 tsp turmeric powder
- 300 g fresh spinach washed, dried & finely chopped/shredded
- 1-2 green chillies finely chopped
For optional garlic tempering
- 2 tsp oil
- 1 clove garlic cut into paper thin slices
- 3 good pinches dried fenugreek leaves (kasuri methi) optional
- To toast the paneer, heat oil in a pan (ideally non stick) on a low/medium heat setting. Once hot add the paneer, cumin seeds and a pinch of salt. Allow the paneer to cook for 10-15 seconds until it is light golden in colour. Then turn over each piece and cook on the other side. (You want just a light golden skin on each piece). Remove from pan and keep aside.
- In the same pan, heat up oil and butter/ghee. Once hot, add the nigella seeds, garlic & ginger. Keep mixing continuously on a medium heat until light golden in colour. (It won't take long – do not allow it to brown too much as it will burn and become bitter).
- Now add the chopped tomato and pasata and cook for 2 minutes on a medium heat whilst mixing. Then add the salt and remaining spices.
- Once you see the oil begin to release at the edge of the tomato paste, add the toastetoasted paneer pieces and green chilli and mix. Now begin to add the spinach a couple of handfuls at a time, mixing as you do it.
- Once all the spinach is in the pan and has started to wilt, reduce to a low/medium heat and place a lid on top. Cook for 4-5 minutes, stirring halfway through. The spinach will start to release its water. Keep cooking until all water has evaporated and you have a dry dish where the palak and paneer pieces are both well combined. Taste for salt/chilli and adjust accordingly.
- For the tempering, heat oil in a small pan. Then add the garlic slivers and dried fenugreek. Keep stirring and as soon as you see the garlic take on a light golden colour, turn off the heat. Drizzle over the paneer palak and serve with your favourite Indian breads.