Palak Paneer (Indian Spinach Curry)
An Indian spinach curry made from finely blended spinach enriched with creamy cheese. The smooth, deep-green sauce pairs beautifully with rice or naan and warms you up on a cold day.
Ingredients
Curry Base
- Curry roux cubes2 cubes
- Onion1/2
- Tomato sauce2 tbsp
- Butter10g
- Olive oil1 tbsp
- Water300ml
- Black pepperA pinch
Spinach Purée
- Spinach1/2 bunch
- Almonds6
- Garlic1 clove
- WaterA little
To Finish
- Sliced cheese1 slice
- Grated cheeseA little
Directions
- 1
Trim the spinach roots and rinse well under running water, then blanch in boiling water for just 20 seconds. Rinse the blanched spinach in cold water and squeeze out the excess moisture firmly.
- 2
Put the blanched spinach, 6 almonds, 1 clove of garlic and a little water in a blender and blend until smooth to make a silky spinach purée.
- 3
Heat olive oil and butter in a pan, add the sliced onion and sauté until translucent, then add the tomato sauce and stir-fry together to bring out the sweetness.
- 4
Pour in 300ml of water and, once it comes to a boil, add 2 curry roux cubes.
- 5
Stir well so the curry doesn't clump, and once it is bubbling away, pour in the blended spinach purée and simmer together.
- 6
When it reaches the consistency you like, add the sliced cheese and let it melt; taste and adjust with salt if needed. Serve in a bowl and finish with a sprinkle of grated cheese.