Depinder Chhibber's Creamy Palak Paneer
This classic Indian dish is fuelled by spices.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Sydney-based cook and MasterChef contestant Depinder Chhibber shares her recipe for a palak paneer.
If you've not heard of palak paneer (also known as saag paneer), you're in for a treat. This delicious Punjabi delicacy is made from “palak” (spinach) and “paneer” (Indian cottage cheese) and it's the perfect vegetarian share dish.
Depinder Chhibber embraces the traditionally-used ingredients for her recipe. A medley of spices including garam masala and cumin brings the subtle flavours of the greens to life while the paneer adds creaminess and weight to the dish.
It's wonderful on its own or served alongside rice or naan.
Ingredients
- 250 g paneer (cut into cubes)
- 500 g frozen spinach
- 1/4 cup cashews (soaked in water)
- 4 cloves tbsp Garlic
- 1 inch piece of ginger
- 1 green chilli
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- Sugar
- 1-2 tbsp butter
- Lemon juice
- Heavy cream
Method
- Thaw the frozen spinach in the microwave and drain all excess water.
- In a blender blend the soaked cashews and spinach.
- Chop ginger, garlic and green chillies and keep them aside.
- In a hot pan, add 1-2 tbsp of butter (alternatively you can add ghee or oil). Add cumin seeds until they sizzle, followed by ginger, garlic, chillies and chopped onion.
- Once the onion is cooked through, add the tomatoes and mix well. Add turmeric powder, coriander powder, cumin powder and red chilli powder and cook for 4-5 mins.
- Add the spinach purée, salt and garam masala cover and cook until the spinach is cooked. This should take about 5 mins.
- Once the spinach is cooked, add the paneer cubes and adjust the seasoning by adding a pinch of sugar and some lemon juice.
- Slow the heat, add some heavy cream and serve hot.
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