Creamed Spinach Curry with Fresh Cheese (Palak Paneer)
This delicious mild curry has been contributed by Helene, from Super Kitchen Machine.
Helene says, "Anyone who has been to an Indian food restaurant has probably tasted Palak Paneer. The two words describe a popular combination of spinach, cubed fresh cheese, and curry spices that is commonly eaten with flat bread or rice. With the addition of cream or milk to temper spicy seasonings, Palak Paneer makes for a well-balanced contrast of textures and flavours that magically masks the individual spices contained in this curry. You may not be able to identify each flavour, but your tastebuds will love how they combine. Traditionally a slow cooked meal, Palak Paneer becomes faster and easier with your thermomixer and is perfect for busy families. Paneer is easily and affordably made at home in just a few minutes. Started in the morning, your non-melting fresh cheese becomes a softer, blander counterpoint to the heat of the curry blend. Yum."
No: Gluten / Egg / Tree Nuts
Contains: Dairy
Preparation Time 40 minutes
Serves 4
Can be frozen
Ingredients
- garlic cloves - 4-5
- ginger - 10g, (a small chunk) fresh
- oil - 25g, light flavoured (*preferably not olive)
- salt - ¼ tsp
- onion - 250g, quartered
- tomato - 200g, quartered (*or substitute equal amount of diced canned tomato)
- chilli - 1, fresh green pepper, quartered
- chilli powder - ½ tsp, red
- nutmeg - ½ tsp
- cumin - ½ tsp
- garam masala - 1 tsp
- turmeric - ⅛ tsp (optional)
- spinach - 300g, fresh
- cream - 100g, light (*substitute with milk, soymilk, or even coconut milk for a flavourful twist)
- fresh coriander - handful (* or cilantro)
- paneer cheese - 100-200g, cubed
Method
- Add the garlic (4-5 cloves) and ginger (10g) to the bowl. Mince on Speed 6 / 6 seconds. Scrape down the sides.
- Add oil (25g), onion (250g) and salt (1/4 tsp). Chop Speed 5 / 5 seconds. Scrape down sides.
- Program 4 minutes / 100C / Speed 2.
- Add tomato (200g), green chilli (1), red chilli powder (½ tsp), nutmeg (½ tsp), ground cumin (½ tsp), garam masala (1 tsp) and turmeric (⅛ tsp) to the bowl.
- Chop Speed 5 / 5 seconds.
- Program 4 minutes / 100C / Speed 1.
- Add the spinach (300g). If it feels too full, pack it in and put the lid on! If it's too full for the measuring cap to fit in place, just rest it gently on top and it will settle into place as the spinach cooks down.
- Cook 5 minutes / 100C / Speed 2.
- Chop Speed 6 / 6 seconds. Increase speed gradually to avoid any hot splashing on start.
- Scrape down the sides before cooking 12 minutes / 80C / Speed 1, with measuring cap removed. Enjoy the aroma!
- If opting for fried paneer, you may use this time to fry paneer cubes till golden on a fry pan, in a little oil.
- Add cream (100g) and fresh coriander/cilantro (1 handful). Replace measuring cap on lid and blend for Speed 6 / 6 seconds.
- If you choose not to fry your paneer, Add paneer cubes (100-200g) and heat for 3 minutes / 90C / Reverse+Stirring Speed then pour into a serving bowl. Alternatively, if adding fried paneer, toss gently into the warmed sauce just prior to serving.
- Serve with rice or one of the delicious breads on offer in this issue.
