This is always my go-to curry in restaurants as I tend to judge a restaurant on the quality of their Palak Paneer. It is an amazing vegetarian meal since it is packed full of iron! I buy paneer in plastic so it is not entirely waste free but you can sub out the paneer for potato or tofu (with the added bonus of it then becoming vegan) or even go to the great lengths of making your own paneer. It is also gluten free!
1tsp Cumin seeds
1tsp Fennel seeds
1 Chopped onion
Chilli to taste
1tsp Garam masala
1 tsp Coriander powder
150g Paneer/ cubed potato/ cooked tofu
Salt To taste
Garnish with fresh coriander
In a pot heat cumin seeds and fennel seeds in oil until they are simmering (this releases the flavours). Add diced onion and chilli (fresh or flakes, if using powder add later with the other powdered spices). Sauté until onion is translucent then add chopped tomatoes and a little water. Add turmeric, garam masala, coriander powder and salt to taste, stir then turn the heat down and let simmer. Add spinach until just wilting and then either use a hand mixer or blender to blend the gravy. Transfer back to the pot and add your choice of paneer, potatoes or tofu and simmer until cooked through (you may need to add more cooking water). Serve on rice and fresh coriander to garnish.
Indian Cooking Tips
- whole spices get fried in oil at the start, powdered spices get mixed together and added to the gravy.
- the longer you saute the onion, the more caramelized the flavour of the curry.
- substitute or omit things as you have them. Use leftover veggies, vary the spices or swap out the paneer for potato or tofu.
- most of the ingredients are available at bulk bin stores (Bin Inn) otherwise try your local Indian Supermarket.