Palak paneer with phulka and salad
Palak paneer without the cream — the body comes from the spinach itself, so it stays light enough for a weeknight dinner.
Serves 230 minutes
How to make:
Blanch the spinach for two minutes in boiling water, then drop it straight into cold water. This keeps the colour bright instead of turning it olive.
Blend the blanched spinach with a green chilli and a little ginger into a coarse purée. Do not make it completely smooth.
Heat oil, add cumin, then onion, and cook until golden. Add ginger-garlic paste, then the tomato, turmeric and coriander powder.
Add the spinach purée, half a cup of water and salt. Simmer for six to eight minutes so the raw taste cooks out.
Add the paneer cubes and cook for three minutes only. Finish with a pinch of garam masala and a squeeze of lemon.
Serve with phulkas and a bowl of chopped cucumber and carrot.
Notes:
No cream and no cashew paste. If you want it richer, a spoon of curd whisked in at the end does the job for a fraction of the fat.
