Recipe: Palak Paneer - crunchy

Rating: 4.4 stars based on 958 reviews


    For the sauce.

    • 1 tbsp ghee or vegetable oil
    • 1 onion, finely chopped
    • 1 inch piece root ginger, finely chopped
    • 2 garlic cloves, finely chopped
    • 1/2 tsp ground cumin
    • 1/2 tsp ground coriander
    • 1/2 tsp ground turmeric
    • 1/2 whole red or green chilli
    • 1/2 tsp salt
    • 4 tomatoes, roughly chopped
    • 1/2 tsp sugar
    • 250g fresh spinach, washed
    • 1 tbsp water

    For the paneer.

    • 2 tsp garam masala
    • 50g/2oz semolina
    • 200g/7oz paneer, cut into 1cm cubes
    • vegetable oil, for shallow frying
    • small handful coriander leaves, finely chopped, to garnish
    • 1 tsp lemon juice


      For the sauce,

      • Heat the ghee or oil in a saucepan, add the onion and cook for about three minutes until soft. Add the ginger and garlic and cook for a further minute.
      • Add the ground cumin, ground coriander, ground turmeric, whole chilli and salt. Stir over the heat to release the flavours of the spices.
      • Add the chopped tomatoes and sugar and simmer for ten minutes.

      Meanwhile, for the paneer,

      • place the garam masala and semolina in a large bowl and mix well.
      • Place the cubed paneer into the bowl and coat well with the spiced semolina.
      • Pour the vegetable oil into a deep frying pan to a depth of about 0.5cm. When hot, add the coated paneer and fry until crisp and golden.
      • Add the washed spinach and two tablespoons of water to the tomato sauce, stir in and cook until the spinach wilts.
      • Fold the paneer into the sauce.

      To serve,

      • garnish with the coriander and squeeze over the lemon juice.


      This template modified by (c) Adrian Teakdesk.