Palak (Sag) Paneer
This version of Palak Paneer is based on a traditional Kashmiri recipe. It’s quite spicy and contains no onions, tomatoes or yoghurt! Beware…
| Ingredients
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Instructions
- Cook the spinach in 2 tsp of water for about 5 minutes until the spinach has completely wilted.
- Drain the spinach into a sieve over a bowl and press the water out of the spinach with the back of a spoon. Keep the spinach water and chop the spinach coarsely.
- Heat the ghee in a pan and stir-fry the garlic & ginger paste and the spinach for about 5 minutes until all the water has been driven off.
- Add in the spinach juice, all the spices, and 250 ml (1 cup) of water. Boil gently until the volume has reduced by about one half.
- Meanwhile fry the paneer in oil until the cubes become golden brown. Place the fried paneer in cold water to help soften the surface.
- Once the spinach masala has reduced by one half, add in the paneer and allow to cook gently until the spinach has a thick, creamy consistency.
- Season with black pepper and the black cumin seeds.
Titli's Tips
This dish is good to serve with chapattis or naan and will serve 2 people as a main course or you can serve as a side dish for a Desi feast!
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 504
25%
Calories from Fat 387
Total Fat 43.1g
66%
Saturated Fat 13.1g
65%
Unsaturated Fat 28.6g
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Amount Per Serving
% Daily Value
Total Carbohydrate 17.0g
5%
Dietary Fibre 7.9g
31%
Sugars 1.6g
Protein 20.0g
40%
Cholesterol 46.0mgs
15%
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