Servings: 4
Ingredients
For blanching the spinach
- water as needed
- salt to taste
- 1/2 teaspoon baking soda
- 2 large bunches spinach roughly chopped
- 1 small handful green garlic chopped
- 1 mild green chili halved
- ice water for cooling
For the paneer
- 500 g paneer cut into medium cubes
- oil for frying
- water as needed, for soaking
For the masala
- 1/2 tablespoon coriander seeds
- 1 tablespoon black peppercorns heaping
- 2 teaspoons cumin seeds
- salt to taste
For the lasooni palak
- 2 tablespoons oil
- 2 dried red chilies
- 2 teaspoons cumin seeds
- 6 cloves garlic sliced
- 1 prepared spinach paste
- 1 teaspoon ghee
- salt to taste
- 1 pinch sugar
- 120 ml water
- 1 tablespoon cilantro stems finely chopped
- 60 to 120 ml water extra, as needed for desired consistency
- 1,5 teaspoon prepared masala
- 1 large tomato diced
- 1 fried and soaked paneer
For the tadka
- 1 tablespoon oil
- 1 dried red chili
- 4 to 5 cloves garlic finely chopped
For finishing
- heavy cream to taste
- 1 prepared tadka
- 1 sprig cilantro
Procédé
Prepare the masala
- Heat a small dry skillet. Add the coriander seeds, black peppercorns, cumin seeds, and a little salt, then toast for about 1 minute, until fragrant.1/2 tablespoon coriander seeds, 1 tablespoon black peppercorns, 2 teaspoons cumin seeds, salt
- Transfer to a mortar and pound coarsely. Set aside.
Fry, then soak the paneer
- Heat a little oil in a skillet, add the paneer cubes, and brown on all sides.500 g paneer, oil
- Remove the paneer, then submerge in a bowl of water for 10 to 15 minutes so it stays tender. Drain and set aside.water
Blanch the spinach
- Bring a large pot of water to a boil with salt and the baking soda. Add the spinach, green garlic, and green chili, then cook for 1 minute.water, salt, 1/2 teaspoon baking soda, 2 large bunches spinach, 1 small handful green garlic, 1 mild green chili
- Drain immediately, transfer to ice water for 1 minute, drain again, then gently squeeze out excess water.ice water
- Blend to a smooth, homogeneous paste. Set aside.
Make the lasooni palak paneer
- Heat the oil in a kadai or sauté pan. Add the dried red chilies and cumin seeds; let them crackle for a few seconds, then stir in the sliced garlic and sauté until lightly colored.2 tablespoons oil, 2 dried red chilies, 2 teaspoons cumin seeds, 6 cloves garlic
- Add the spinach paste, ghee, salt, and sugar. Mix well and cook for a few minutes to develop the flavors.1 prepared spinach paste, 1 teaspoon ghee, salt, 1 pinch sugar
- Pour in 120 ml water, add the cilantro stems, then cook 2 to 3 minutes over medium heat.120 ml water, 1 tablespoon cilantro stems
- Stir in the masala, the diced tomato, and the drained paneer. Mix gently.1,5 teaspoon prepared masala, 1 large tomato, 1 fried and soaked paneer
- Add a little extra water if needed to adjust the texture, then simmer a few moments more. Adjust seasoning.60 to 120 ml water
Make the tadka
- In a small skillet, heat the oil. Add the dried red chili, then the finely chopped garlic, and sauté until the garlic is well golden and fragrant (without burning it). Remove from the heat.1 tablespoon oil, 1 dried red chili, 4 to 5 cloves garlic
To serve
- Transfer the lasooni palak paneer to a serving dish, spoon over a little heavy cream, top with the hot tadka, and finish with a sprig of cilantro. Serve immediately (ideally with rotis or naan).heavy cream, 1 prepared tadka, 1 sprig cilantro
Notes
- Baking soda helps keep the spinach bright green, but do not add more or it may taste soapy.
- Soaking the paneer after frying makes it softer and more tender.
- Adjust the water at the end of cooking to make the sauce as thick or loose as you like.
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