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Ingredients
Chef Rajan Singh Chandi opened Tadka House in 2014, with business partner Inderjit Singh, and now has branches in Blanchardstown, Rathmines and Dundalk.
With the aim to include at least one dish from each part of India, the Tadka House menu features dishes from Kashmir to Kerala. This Palak Paneer is a luxurious and creamy Punjabi Dish, perfect for a Vaisakhi celebration.
Serves: 2
Time: 25 minutes
For the spinach puree:
- 250g fresh spinach
- 2 green chilies, or to taste
- Water - for blanching and ice bath
For the paneer:
- 200g paneer, cut into cubes
- 1 tbsp oil or ghee, for shallow frying, optional
For the gravy:
- 2 tbsp oil (ghee or mustard oil)
- 1 tsp cumin seeds (jeera)
- 1 bay leaf
- 1 medium brown onion, finely chopped
- 4 -5 garlic cloves, finely chopped or grated
- 1 inch piece fresh ginger, finely chopped or grated
- 2 medium vine tomatoes, finely chopped or pureed
- ¼ tsp turmeric powder
- ½ tsp red chili powder (optional, for added heat)
- 1 tsp coriander powder
- ½ tsp garam masala
- 2 tbsp cream (optional, for added luxury)
- 1 tsp kasuri methi / dried fenugreek leaves (optional, for flavor)
- 100 - 125ml water, to adjust the sauce consistency
- Sea salt
For garnish:
- 1 tbsp cream
- Handful of fresh coriander leaves, finely chopped
Method
- To blanch the spinach, wash the spinach thoroughly in running water.
- Boil water in a large pot and add a pinch of salt. Add the spinach leaves and blanch them for 2-3 minutes.
- Immediately transfer the blanched spinach into a bowl of ice-cold water to retain its bright green color.
- Once cooled, blend the spinach along with green chilies into a smooth puree. Set aside.
- For the paneer, heat 1 tablespoon of oil or ghee in a pan and lightly fry the paneer cubes until golden. Soak the fried paneer in warm water for 10 minutes to keep it soft. You can skip frying and use fresh paneer directly.
- To make the sauce, heat 2 tablespoons of oil or ghee in a large pan or kadhai on medium heat. Add cumin seeds and let them splutter. Add the bay leaf for aroma. Stir in the finely chopped onions and sauté until they turn golden brown.
- Add garlic and ginger, and sauté until the raw smell disappears.
- Mix in the chopped or pureed tomatoes and cook until the oil separates (about 5-7 minutes).
- Add turmeric powder, red chili powder, and coriander powder. Cook the spices for 1-2 minutes.
- Now, pour the prepared spinach puree into the pan. Mix well and cook for 3-4 minutes on low heat. Add the garam masala and kasuri methi. Stir to combine.
- Adjust the consistency of the sauce by adding water as needed.
- Gently fold in the paneer cubes and cook for 2-3 minutes, ensuring the paneer absorbs the flavors.
- To add creaminess, sir in 2 tablespoons of fresh cream. Simmer for a minute or two then garnish with a swirl of fresh cream and some chopped coriander leaves.
