Garlic really makes everything better doesn’t it? The beauty of making this dish at home is that you can literally put as much garlic as you want! I usually find that Palak Paneer at restaurants mess up their proportions of masala to palak. It either tastes waaaaay too spinachy or not at all. They also overdo the cream. I like my palak paneer with very little cream to let the spinach shine through a lot more. And of course, the best part of mixing in an insane amount of crispy garlic and ginger for those little golden nuggets throughout your meal!
Lasooni Palak PaneerCourse: Lunch, DinnerCuisine: IndianDifficulty: EZ
3 large bunches of spinach
3 small red onions (around 230g)
3 medium tomatoes
6-7 garlic cloves (3 roughly chopped, 4 finely sliced)
1.5 inch ginger (half roughly chopped, half matchsticks)
2 green chilies
1 tsp whole jeera
1 tsp spicy chili powder (to taste)
1 tbsp garam masala
1/2 cup yogurt or heavy cream (Up to your discretion here, if you like it creamier, you can add even a whole cup of heavy cream! Just make sure to adjust the spices if you do go excessive on the cream.)
Salt (to taste)
Fresh Coriander (garnish)
- Roughly chop onions, half of the ginger, half of the garlic cloves, and tomatoes.
- Sweat the onions, ginger, and garlic down with salt. Get a little bit of color on them.
- Add the tomatoes in and cook through well.
- Wash and blanch spinach for a couple minutes in boiling water.
- Blend spinach and tomato masala with 2 green chilies.
- Sauté all spices in a pan and add purée in.
- Season and simmer with the lid on for around 7-8 minutes.
- Cut your paneer and add it in and simmer for a couple more minutes.
- Fry the garlic slices and ginger matchsticks until golden. Stir in most of it into the palak paneer, reserving a bit to top the dish.
- Taste and adjust seasoning and spice.
- Garnish with coriander, garlic flakes, ginger matchsticks, and serve with naan or rice!