This is one of my favourite paneer dishes. Palak paneer is a vegetarian dish originating from the Punjab region, Its packed full of flavour and high in iron. If you are vegans substitute paneer for tofu. I have made palak tofu many times and its amazingly yummy! enjoy… 🙂
Ingredients
- 1 bag Baby spinach Its always advisable to wash the spinach even if they are pre washed
- 5 medium Tomatoes
- 200 grams Cubed panner or tofu You can use soya chunks if you are vegan.
- 1/2 inch Ginger Finely chopped
- 2 medium Green Chillies Finely chopped
- 1 hand ful Coriander finely chopped
- 1/2 tsp Cumin Seeds
- 1/2 tsp Turmeric
- 1/4 tsp Chilli powder Add more or less depending to taste
- 1 tsp Salt Add more or less depending to taste
- 2 tbsp Sunflower Oil
- 1/2 tbsp Cumin Powder
- 1/2 tbsp Coriander powder
- 2 tbsp Single cream this is optional depending on how rich you want the dish
- 1/2 Small Lemon
Instructions
- Wash the bag of spinach and drain off excess water. You do not need to dry the spinach.
- Add the spinach to a pan and sauté for 5 minutes. Remove spinach and grind till smooth.
- Add tomatoes and fresh coriander to the spinach and further grind till a smoothish consistency
- Add oil to a pan a warm up add cumin seeds, Ginger and green chillies and mix for a few minutes till cumin seeds starts to turn brown.
- Lower the heat. Add the paneer or tofu cubes, and all the spices including the salt and stir till the paneer or tofu cubes are golden brown.
- Add the spinach tomato paste to the paneer and stir the paneer through.
- Turn the heat to meiduim and put the lid onto the pan and simmer for 5-7 minutes.
- Optional garnish of ginger stripes, and single cream. Serve with nan or chapatties and a slice of lemon.
