Palak Paneer (Spinach & Homemade Paneer)
This recipe has been provided by my teacher, Dr Ajit, from the Australasian Institute of Ayurvedic Studies. I was at first a bit intimidated by this recipe and the thought of having to make my own paneer, but now I have done it a few times, it’s actually really easy and satisfying. This dish is great for all constitutions and is especially nourishing for mothers, pregnant women and children because of its high iron content and how grounding it feels to eat. Be sure not to overcook the spinach when blanching it.
Serves 4
Ingredients
2 large bunches (900 grams) spinach (not Silverbeet)
200 grams paneer
1 onion, chopped
1 tbsp ghee
1/2 tsp cumin seeds
1 tsp fresh ginger, chopped
1 tsp turmeric
1 tsp Indian spice mix
Sea salt, to taste
Lemon wedges, to garnish
Method
Remove stems and wash spinach leaves thoroughly under running water.
Blanch leaves in salted boiling water for 2 minutes. Then refresh in chilled water (this will preserve the bright green colour of the spinach).
Blend leaves to a fine puree.
Cut paneer into medium-sized cubes.
Heat ghee in pan, add cumin seeds. When they begin to change colour, add ginger and sauté for 1 minute.
Add chopped onions at this stage and cook until translucent. Add turmeric and seasonal spice mix.
Add spinach puree and stir.
Check seasoning & add salt to taste.
Add water if it is too dry.
Let the sauce come to the boil. Add paneer and mix well.
Serve hot with freshly made flatbreads and lemon wedges.
