Palak Paneer - Spinach Cheese Curry

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  • Tri-doshic – Balancing for Vata, Pitta & Kapha

  • Provides iron, magnesium, vitamin C

  • Good iron boost for those suffering with anaemia, fatigue & headaches

  • Iron boost for menstruating and pregnant women

  • Great dish for children who don’t like spinach/ silver beet

  • Serves 2-3

Ingredients

500g Spinach or silver beet

1Tab Ghee

½ tsp Cumin seeds

½ med Onion chopped

2-3 tsp Ginger, freshly grated

1 tsp Cumin powder

¼-½ tsp Paprika (omit with a Pitta aggravation)

250g Paneer (Indian style white cheese) or fresh ricotta, cut into cubes

½ cup Pure cream (preferably not thickened)

½ tsp Salt, or to taste

½ tsp Garam masala (optional)

2 Lemon wedges

Black pepper, freshly cracked

Directions

  1. Remove stems from spinach or silver beet, wash thoroughly. Place in a large pot with 1 cup of water and steam for 5 minutes, less for spinach. Try not to overcook.

  2. Strain and blend to a fine purée and keep aside.

  3. Cut up paneer (keep water) or ricotta into medium sized cubes.

  4. Heat ghee in a large pan or saucepan. Add cumin seeds and when aromatic and slightly brown, add onion. Sauté for 2-3 minutes then add ginger, cumin powder and paprika (optional) and sauté for 1 minute.

  5. Add spinach or silver beet purée and salt. Mix everything together, let it come to the boil and cook for 5 minutes with constant stirring.

  6. Add ¾ cup of water, including the reserved paneer water and simmer.

  7. Add the paneer or ricotta cubes and cream. Simmer for 5 minutes, adding more water if too thick.

  8. Bring off the heat, sprinkle with garam masala (optional), black pepper and serve with wedge of lemon.

  9. Serve with rice or chapatis.