Spinach and Paneer with Tandoori Paste (gf) (v)

Spinach and Paneer Otherwise known as palak paneer (fresh mild cheese). Spicy spinach purée and cheese dish.

This recipe used leftover tandoori paste.

Add the spinach purée to a basic chicken and meat curries to create a new dish.
Serves 4 Preparation time 15 min
Cooking time 20 min
Start – Ingredients End – Dish
  • 2 bunches of spinach – washed and chopped
  • 350g paneer – diced
  • 1 cup stock
  • 1/2 medium onion – finely chopped
  • 1/4 cup tandoori paste
  • 1-2 tbsp oil, ghee or coconut oil
 smitsfoodblog - spinach and paneer ingredients
# Steps Image
1  Assemble and prepare ingredients  smitsfoodblog - spinach and paneer preparation
2 Place washed and chopped spinach in a pot and gently heat until wilted.

There should be enough water residue from the wash to steam and wilt the leaves

  smitsfoodblog - washed and cut spiach smitsfoodblog - cooked spianch
3 Add stock and blend to create a smooth purée  smitsfoodblog - spinach purée
4 Place a little oil in a pan and fry paneer until golden.

set aside

  smitsfoodblog - golden fried paneer
5 In the same fry pan add a little oil and fry onion and tandoori paste until onions are soft and moisture from the paste has evaporates – 2-3 minutes  smitsfoodblog - tandoori paste and onions fried
6 Pour over the spinach purée, add paneer and gently stir  smitsfoodblog - spianch and paneer
7  Option 1

Use the spinach purée in meat and vegetable curries
Tips to Create
Replace fresh spinach with 500g frozen spinach at step 2

Replace tandoori paste with – spices; 1/2 – 1 tsp turmeric, coriander, cumin, chili powders
Good Luck and Enjoy!