If there’s one nation that nailed down the vegetarian food, it’s India (thx India). Palak Paneer is a creamy spinach and cheese dish that’s super easy to make.
It’s slightly spicy (maybe a mild medium at a restaurant) so if you want to have it more on the mild of you remove one chilli or ease up on the spices.
One of the main attributes is the Paneer. You can make this yourself, but as this dinner usually is a spontaneous meal I usually buy them from your local market.
We’re not going for total healthy here though and I would set this as a comfort food, but life’s too short and all of that.
We borrowed and adjusted this recipe from Indisk Vegetar.
Portions: 4 solid ones
- 350 g fresh spinach
- 2 green chillies
- 450 g Paneer
- 1 or 2 handfull cashew nuts (optional)
- 3 dl single cream (matfløte)
- 1 onion
- 5 cloves of garlic
- 2 ts turmeric
- 2 ts cumin seeds
- 2 ts garam masala
- 250 g rice (white or brown)
- Salt & pepper
- Oil for the pan
- Naan bread
- Mango Chutney
- Can of Chilli Pickle
How to create Palak Paneer:
- Cook the rice
- Wash the spinach and fry it in a pan with oil. It might seem like a lot of spinach, but the size will reduce drastically. The mission is to have “fall” a bit so you can run it through a food processor or hand blender.
- Cut the green chillies in small pieces and add that plus spinach in a bowl. Run it trough with the hand blender so it all becomes a puree. Put it to the side
- Cut the onion and garlic in small pieces and fry it in a pan until golden.
- Add turmeric and cumin seeds and fry for a couple of more minutes
- Add the spinach puree, garam masala and salt and let it cook for about 3 min
- Add single cream and let it simmer 4-5 min
- Dice up the paneer. Add that and cashew nuts right before serving
Boom, you now have a Palak Paneer dinner. Nom Nom!