Creamy Paneer With Spinach

This is delicious creamy dish with spinach and homemade paneer – a-la saag paneer, a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in South Asia with bread such as roti or naan, or rice.

Paneer and spinach is one of my favourite combinations. If you would like to add a bit more crunchiness to the dish try chickpeas (from a can) instead of paneer – this is lovely as well.

The dish looks sophisticated but in fact it is really simple and doesn’t take long to cook it. Start with paneer – cut it into small cubes. I am using my homemade paneer – out of 500 ml milk it’s will be about 80-100 g cheese, that is exactly what I need for this recipe. Fry the paneer cubes on a dry hot pan until golden brown all over.

Creamy paneer with spinach_

Sweat the onions in a hot pan with a little of oil and water. Leave (no stirring) until onions are soft. Add the spinach and cook until wilted, then add the remaining ingredients (apart from ground cumin, coriander and lemon juice – these have to added last as you want to taste them in a dish). Simmer for 1-2 minutes, taste and adjust seasonings if required. Stir in the ground cumin, coriander and drizzle with a lemon juice. Sprinkle over fresh chopped coriander.

Creamy paneer with spinach - 3

Creamy paneer with spinach - 4

This is my perfect creamy paneer with spinach.

Creamy Paneer With Spinach
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. ~100 g paneer cheese
  2. 1 tbsp olive oil
  3. 1/2 onion
  4. 250 g spinach
  5. chilli pepper to taste
  6. 1 tsp grated ginger
  7. 1 garlic clove
  8. 2 tbsp coconut milk or single cream
  9. 1 medium tomato
  10. salt and pepper to taste
  11. 1 tsp ground cumin
  12. 1 tsp ground coriander
  13. good squeeze of lemon
  14. fresh coriander to garnish
Instructions
  1. Sear paneer cubes in a hot dry pan until fried all over. Remove from the pan and set aside.
  2. Place a pan over medium heat. Add the oil, chopped onion, and 1-2 ladles of water to the pan to prevent from burning. Sweat the onions until soft.
  3. Roughly chop the spinach and add to the pan. Cook for 1 min until just wilted.
  4. Add the paneer, chilli, ginger, garlic, coconut milk and sliced tomato.
  5. Season with salt and pepper. Heat through until the spinach is wilted.
  6. Sprinkle over the the ground cumin and coriander and add a squeeze of lemon.
  7. Remove from the heat and garnish with chopped coriander.
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