Palak Paneer
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Palak Paneer
Recipe By Michael Weldon
Ingredients
125 g spinach leaves
3 birds eye chilli
2 garlic cloves
¼ cup cashews
120 g Coles baby spinach
2 tbs butter
2 cloves
3 cardamom pods
1 cinnamon quill
1 tsp cumin seeds
1 onion, grated
2 tbs garlic, minced
2 tbs ginger, minced
1 tomato, grated
1 tbs garam masala
1 tbs fenugreek seeds
300 g paneer
2 tbs Squeaky Gate extra virgin olive oil
sea salt to taste
Coles cream, to garnish
steamed rice, as a serving side
Method
In a large pot over a medium heat, add the cinnamon, cloves, cardamom, fenugreek and cumin and toast off the spices until they become fragrant.
Add the garam masala and butter until melted and stir. Add in the onion until softened and browned. Add the garlic, ginger, chilli and fry off for 1 minute.
To the pot, add the cashews and cook for 1 minute. Then add the tomato, spinach with some of the water and cook until the spinach is wilted.
In the pot, blend with a stick blender and process until smooth. Add the remaining water and butter and stir through.
Add the paneer and warm through. Taste for seasoning and adjust if needed.
Finish the paneer with a drizzle of the cream. Serve the with steamed rice.
