Palak Paneer - Spinach Cheese Curry
Tri-doshic – Balancing for Vata, Pitta & Kapha
Provides iron, magnesium, vitamin C
Good iron boost for those suffering with anaemia, fatigue & headaches
Iron boost for menstruating and pregnant women
Great dish for children who don’t like spinach/ silver beet
Serves 2-3
Ingredients
500g Spinach or silver beet
1Tab Ghee
½ tsp Cumin seeds
½ med Onion chopped
2-3 tsp Ginger, freshly grated
1 tsp Cumin powder
¼-½ tsp Paprika (omit with a Pitta aggravation)
250g Paneer (Indian style white cheese) or fresh ricotta, cut into cubes
½ cup Pure cream (not thickened)
½ tsp Salt, or to taste
½ tsp Garam masala (optional)
2 Lemon wedges
Black pepper, freshly cracked
Directions
Remove stems from spinach or silver beet, wash thoroughly. Place in a large pot with 1 cup of water and steam for 5 minutes, less for spinach. Try not to overcook.
Strain and blend to a fine purée and keep aside.
Cut up paneer (keep water) or ricotta into medium sized cubes.
Heat ghee in a large pan or saucepan. Add cumin seeds and when aromatic and slightly brown, add onion. Sauté for 2-3 minutes then add ginger, cumin powder and paprika (optional) and sauté for 1 minute.
Add spinach or silver beet purée and salt. Mix everything together, let it come to the boil and cook for 5 minutes with constant stirring.
Add ¾ cup of water, including the reserved paneer water and simmer.
Add the paneer or ricotta cubes and cream. Simmer for 5 minutes, adding more water if too thick.
Bring off the heat, sprinkle with garam masala (optional), black pepper and serve with wedge of lemon.
Serve with rice or chapatis.