morsels45

morsels45 said

Palak paneer

Spinach cooked down green and cubes of cheese that squeak.

Palak paneer
Photo: Lopanayak, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make palak paneer

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Green, not khaki

40 minutes · serves 4 · Easy

What you need

  • 500g spinach
  • 250g paneer, cubed
  • 1 onion
  • 3 garlic cloves
  • Thumb of ginger
  • 1 green chilli
  • 1 tsp cumin
  • 1 tsp garam masala
  • 100ml cream or yoghurt
  • Oil

What you do

  1. 1Blanch the spinach 60 seconds, then straight into iced water. This is the whole secret to it staying bright green instead of going army khaki.
  2. 2Squeeze it dry and blitz to a rough purée with the chilli.
  3. 3Fry the paneer cubes until gold on two sides and set aside. Soak them in warm salted water while you cook the rest and they stay soft.
  4. 4Cumin, onion, garlic and ginger fried until soft, then the garam masala.
  5. 5Spinach in and warmed only for 3 minutes — long cooking is what dulls it. Cream, then the paneer folded in at the end.

With tofu

35 minutes · serves 4 · Easy

What you need

  • 500g spinach
  • 250g firm tofu
  • Onion, garlic, ginger, chilli
  • Cumin, garam masala
  • 100ml coconut milk

What you do

  1. 1Same blanch-and-shock for the spinach.
  2. 2Fry the tofu until browned, coconut milk instead of cream.