A twist on a classic curry, this palak paneer combines fresh spinach leaves and chickpeas with perfectly browned cubes of Indian cottage cheese in a rich, gently spicy sauce. For a vegan version, use tofu in place of the paneer!
This curry is one of my absolute favourites. Cheese and spinach, I mean what’s not to love? The version here is wonderfully simple and cooks in about twenty minutes. I whipped it up one Sunday evening when I wanted something tasty and nutritious (with both spinach and chickpeas it ticks that box) but without all that much effort.
Speaking of doing something quickly in the evening, my kitchen spotlights unfortunately made for quite “glossy” photos but I couldn’t hold back this recipe just because of that!
The spice mix here is easy to replicate as it doesn’t use anything too out of the ordinary. However if you don’t have all of them in your cupboard already then you could cheat and pick up a pre-made spice mix for much cheaper than the individual spices. In most continental supermarkets you can pick up a palak paneer mix for less than £1 (I’ve spotted this mix on the shelves of my local one before).
Ingredients:
225g paneer cheese, cut into cubes (For a vegan version, substitute extra firm tofu)
200g fresh spinach leaves
1 can chickpeas, drained
1 onion, thinly sliced
3tbsp rapeseed oil (or your preferred oil)
4-5 tbsp water
3 cloves garlic
1tbsp tomato purée
1 tsp chili powder
1tsp fenugreek
1tsp cumin
1/2tsp cinnamon
1/4tsp ground clove
1/4tsp ground cardamom
Method:
1. Heat 1tbsp of oil in a large frying pan over a medium-high heat and add the cubes of paneer. Cook until they have browned on each side. Remove from the pan and set aside.
2. In the same pan, add another tablespoon of oil, all of the spices and the tomato purée. Stirring continuously, fry for around a minute before setting aside.
3. Heat the final tablespoon of oil into the frying pan and add the onion. Stir well and cook for a few minutes until they have begun to soften, then stir in the garlic. Gradually add in the water, stirring well, then mix in the spice/tomato purée.
4. Add the chickpeas and cook for around 4-5 minutes, stirring occasionally. Next, add the spinach. Allow to wilt for a minute or two before mixing in. Cook for a further 4-5 minutes, stirring occasionally, then return the paneer to the pan. Cook for another minute or two and serve.
What is your quick go-to dinner?
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From fluffy American-style pancakes to a slow-cooked tangy Iraqi stew, I would say there are few places where inspiration cannot be found for a delicious vegan feast. New flavours and unique ingredients that give each international cuisine its distinctive taste can be transported and recreated into a subtly tweaked or an entirely refashioned dish.
