North Indian · Lunch, Dinner

Jain palak paneer

Spinach cooked down with green chilli and paneer, no onion or garlic.

Calories

487 kcal

Protein

26 g

Carbs

18 g

Fat

35 g

Prep

10 min

Cook

20 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian
• Jain

Contains: dairy, gluten.

Ingredients

• 200 g Spinach
• 100 g Paneer
• ¾ tomato Tomatoes
• 2 tsp Ghee
• 1 tsp Cumin seeds
• 1 tsp Asafoetida (hing)
• 1¼ chillis Green chillies
• ¼ tsp Turmeric
• 1 tsp Garam masala
• 15 ml Single cream
• ¼ tsp Salt

Method

1. Blanch the spinach for ninety seconds, drop it into cold water, then blend it coarse. Keeping it brief is what keeps it green.
2. Heat the ghee, add the cumin, then the asafoetida and green chilli.
3. Add the tomato and turmeric and cook six minutes until it thickens.
4. Stir in the spinach and salt, cook four minutes - no longer, or the colour goes.
5. Add the paneer and cream, warm through, and finish with garam masala.

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