PALAK PANEER

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 2-3

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INGREDIENTS

500g Spinach
100g Paneer
1 packet paneer
20g Bay leaves
1 Tomato
½ Brown Onion
¼ Cup Coconut Milk
4 Cloves Garlic
1 inch Ginger
2 tbsp. Cumin
2 tbsp. Garam Masala
2 tbsp. Chilli Flakes

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METHOD

This dish can made with both frozen spinach and fresh, whichever is easier to access at the time. If using frozen, just defrost it, and place in a frying pan, proceeding to step 2. If using fresh spinach, chop roughly, then place into a pot of boiling water for 3 minutes, blanching the leaves. Drain leaves from water and rinse under cold water for a minute.

Once the spinach is ready, place into a frying pan on medium heat. As this is heating up, dice the onions finely, and add them with bay leaves, and spices, stirring for several minutes, or until the onion is translucent.

Chop the tomatoes roughly (does not matter too much as these will be blended later), and add them along with the coconut milk to this mixture. Simmer for 5 minutes, stirring occasionally.

Transfer the mixture into a jug so you can easily blend it, and then pour back into the frying pan once this is done, so you can let it simmer for another 5 minutes. Taste test, adding more spices if need be. As this simmers, chop up the paneer and add to the mixture. Let this sit for a further 10 minutes, stirring occasionally.

Serve hot with roti or rice.