Paneer with Spinach
A delicious Indian dish, often always ordered as a take-away, but why, as it is so easy to make. You just need the Indian cheese paneer, fresh baby spinach, a few spices and before you know it is done.
For the purists among us, I know it is easy to make your own paneer, however, I just never seem to have the time, so rightly or wrongly always opt for a commercial brand, either already cut into cubes or retailed whole.
For this recipe I cheat even more and use frozen, as my preferred supermarket highly recommended the brand. It worked so well, so I will use frozen again.
Rather than serve immediately I recommend to let it sit in a moderate oven for a while as this gives all those wonderful flavours time to infuse, and when you are ready to eat serve as an accompaniment with other curries or on its own, with plenty of steamed basmati rice, a garnish of freshly grated coconut and curry leaves toasted slightly in hot oil, and plenty of spicy pickle – either carrot or mango.
Very easy to make and quite delicious.
For an additional authentic touch make your own Homemade Roti or Indian Puris
Ingredients
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500g paneer cheese- cubed, fresh or frozen
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Spinach sauce
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500g young leaf spinach
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2 green chillies- 1 x small thinly sliced, second larger, left whole and split
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300ml boiling water
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1 tbsp coconut oil- or vegetable oil
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1 tsp cumin seeds- whole
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2 cloves of garlic- finely chopped
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Pinch of sea salt- to taste
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Freshly ground black pepper- to taste but be generous
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1 lemon- juice only
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Garnish
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2 tbsp fresh coconut- grated
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Fresh curry leaves- handful
Instructions
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Prepare spinach:
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01 Place spinach in a saucepan with the thinly sliced small chilli. Pour over the boiling hot water. Cover and cook for 10 minutes or so until the spinach wilted and very soft. Remove from the heat. Allow to cool in the pan for 5 minutes, then whizz to a puree - either using a hand blender for food processor. Leave to one side.
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02 Heat oil in a large saute or flat bottomed pan over a medium heat. Add cumin seeds and when sizzling add garlic and the larger whole split chilli (see pic). Cook for one minute or so. Now add spinach puree and bring to the boil and gentle simmer covered for 15 minutes.
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03 Remove from the heat, add the lemon juice and then gently add all the paneer and by shaking the pan by hand, coat well all the pieces of cheese in the rich green sauce.
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Bake:
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04 Lightly oil a oven proof baking dish. Gently tip the paneer and spinach sauce into the dish. Cover with tin foil and bake in a hot oven for 20 minutes or so.
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Garnish:
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05 Serve hot topped with the garnish of toasted fresh coconut and curry leaves, and a large bowl of freshly steamed basmati rice and homemade roti.
Notes
Best to select the sweet 'baby' leafed spinach for this recipe. Its easier, as all you have to do is wash if necessary and place everything in the saucepan. If you prefer a more chunky sauce, do not over blend. If you are not into spice, omit the chillies, and if fresh paneer is hard to get hold off, and you do not want to make it yourself, buy frozen. I found it worked a treat.
