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Palak Paneer

Method

  • Gently boil the spinach with the salt and bicarb in a heavy-bottomed pot. Then rinse the spinach under cold running water and drain well. Process and set aside.
  • Heat a little oil in a non-stick pan and gently sauté the onion until golden brown.
  • Then add the cumin seeds, minced garlic and ginger, turmeric and ground coriander. Stir and briefly cook to toast the spices. 
  • Add the tomato and briefly stir, before adding the cottage cheese and spinach. Stir and cook for a few minutes to warm through.
  • Then stir through the fenugreek, before serving as an accompaniment to your favourite Indian dish.
  • Davinder Bedi - Bedi's Restaurant, South Melbourne

Ingredients

  • 200 gm spinach leaves
  • a good pinch of sea salt
  • ¼ tspn bicarb of soda
  • olive oil
  • 1 onion, chopped
  • ½ tspn cumin seeds
  • ½ tspn minced garlic
  • ½ tspn minced ginger
  • ¼ tspn turmeric
  • ½ tspn ground coriander
  • 1 ripe red tomato, cored, peeled & finely chopped
  • 50 gm firm cottage cheese, cubed
  • a few fresh coriander sprigs
  • ¼ tspn dried fenugreek leaves, crushed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm