I admit, I don’t know a lot about Indian food. When I recently visited Marigold Maison I had the opportunity to try a variety of dishes and one of my favorites was Chef Sunil’s Palak Paneer. Growing up in Punjabi, this dish is something that was a staple in his family and he has perfected the flavors and composition of this dish.
The smooth consistency and strength of flavors in the dish provide an intense journey that even the most devout spinach-hater is sure to appreciate.
Palak Paneer
An intensely complex vegetarian dish with a creamy texture and complete flavor.
Servings 4 servings
Prep Time 10 minutes
Cook Time 8 minutes
Ingredients
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp paprika
- 3 tsp kosher salt
- 1/4 cup corn flour
- 1/2 inch thumb ginger
- 4 cloves garlic minced
- 2 tsp dry fenugreek leaves
- 1/2 cup pomace olive oil
- 1/2 cup cream
- 28 oz fresh spinach
- 4 cups water
- 12 oz paneer cut into 1 inch cubes and pan fried in pomace oil until lightly browned
Instructions
- Place spinach in a blender with 4 cups of water and blend until finely pureed
- Heat 1/2 cup of pomace oil in a large skillet over medium heat
- Add ginger, garlic and fenugreek leaves and cook unti lightly brown
- Add spinach puree to pan and cook another 4 minutes, stirring occasionally
- Serve with naan or rice