A rich and flavorful Indian vegetarian curry recipe made with Spinach and Cottage Cheese. Perfect served over rice or with garlic naan. Gluten free and vegetarian.
Though we’re no longer in India we are currently staying in Kuala Lumpur’s Little India (Brickfields) neighborhood so we’ve got a plethora of delicious Indian restaurants to choose from for every meal.
Tonight we tried a restaurant known for its banana leaf dishes, essentially a large banana leaf acts as a substitude for a plate and you get a scoop of rice, three vegetarian sides, a meat/fish side dish, curry sauce, and papadum.
All this for 13 Malaysian ringgits, the equivalent of less than $4. So since I’ve got Indian food on the mind it’s time to share this palak paneer curry recipe that I learned during a cooking class in India.
This dish is a thick and rich spinach and tomato based curry. A simple perfect Indian vegetarian recipe.
The sauce is cooked and blended to make it a smooth puree and the creamy soft paneer is a perfect addition. The sauce is made in a series of steps but comes together eventually all in one and is served over rice or with some fresh garlic naan. When you’re craving Indian food, make this at home.
- 3 onions
- 1/2 inch piece of ginger
- 1/2 green chili
- 3 cloves garlic
- 3 tomatoes
- 250 grams spinach, boiled and cooled
- 2 tablespoons cocnut oil
- 1 pinch asafoetida
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1 teaspoon salt
- 1 small block paneer (Indian cottage cheese), cut up into cubes
- 3 tablespoons heavy cream
- Make a pasta out of the onions, ginger, chili and garlic(can use food processor/blender or mortar and pestle). Add a bit of water if having trouble blending it together.
- Make a paste out of tomatoes (can use blender)
- Make a paste out of the spinach (can use the blender).
- Heat oil in large deep pan (wok) and once hot add asafoetida, cumin seeds, mustard seeds and garam masala. Stir until fragrant.
- Add the onion paste and cook for 5-7 minutes until it turns a bit brownish. Then add the tomato paste and add red chili powder, turmeric powder, coriander powder and salt.
- Cook until you see that the oil is coming up to the surface (after about 5 minutes) and then add the spinach paste and paneer.
- Add some heavy cream and stir. Cook for a few more minutes.
- Serve with rice or chapati/naan (for gluten free serve with rice)
Recipe From Spice Paradise Cooking School