Indiaas
Palak Paneer
Ristorante Il Veliero
Ingrediënten
4 p
- 500 g fresh spinach (or 400 g frozen, thawed)
- 250 g paneer, cut into 2 cm cubes
- 1 large onion finely diced, 4 garlic cloves minced, 2 tsp ginger grated
- 2 green chillies, finely chopped
- 2 medium tomatoes, chopped
- 1 tsp cumin seeds, 1 tsp ground coriander, ½ tsp garam masala, ½ tsp turmeric
- 3 tbsp ghee or neutral oil
- 50 ml double cream (optional)
- Salt to taste, basmati rice or naan to serve
Bereiding
- Blanch spinach in boiling water for 2 minutes; drain and refresh in iced water. Squeeze dry; blend to a smooth purée.
- Heat ghee in a pan; lightly fry paneer cubes until golden on all sides. Drain on paper towels.
- In the same pan, add cumin seeds; splutter 30 seconds. Add onion; cook until deep golden, about 12 minutes.
- Add garlic, ginger, and green chillies; cook 2 minutes. Add tomatoes; cook until completely broken down and oil separates.
- Add ground coriander, turmeric, and half the garam masala; cook 1 minute.
- Stir in spinach purée; mix well. Simmer on low heat for 8-10 minutes.
- Add paneer cubes and cream; warm through gently for 3 minutes. Season with salt and remaining garam masala.
- Serve immediately with basmati rice or warm naan.