Palak Paneer

Palak paneer, in De Zuivelarij we sometimes call it “green slop”, but it is actually really delicious! And quick! Here’s a recipe for 4 people.

Rinse 250 grams of spinach and place it in a large pan with a little water. Bring the water to a boil, then reduce the heat slightly. Let the spinash simmer gently until its fully wilted.

Take the pan of the heat and transfer the spinach directly to a blender. Blend it into a smooth puree. Blending the spinach while it’s still warm enhances the flavour of the puree.

Meanwhile, heat a bit of oil (preferably a neutral one or, for the authentic touch, some ghee) in a pan. Cut 250 grams of paneer into cubes, add them to the pan until they’re golden brown on all sides. Can’t find paneer? Berloumi works perfectly as a substitute! Remove the paneer from the pan and put them aside. Add a little bit more oil to the pan.

In the same pan, now sauté the spices. Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds, and cook the over medium heat until they start to pop. Then, add 2 finely chopped garlic cloves and stir everything well until the spices become aromatic.

Pour the spinach puree into the pan and mix well. Season with salt and chili powder to taste. Add the fried paneer cubes and a splash of cream. Mix everything together to ensure the flavours meld nicely.

Let the dish warm through gently for a few minutes, stirring occasionally. Serve the dish imediately.