Grilling the paneer skewers adds a smoky flavour to the finished dish, which adds yet another layer of complexity to this spicy and delicious spinach dish.
|Prep time||35 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Place the paneer in a large bowl, cover with boiling water and allow to soak for 15 minutes while you prepare the spinach.
Finely chop the ginger and 5 garlic cloves. Chop 2-3 chillies.
Place 1 tbsp of ghee in a large pan and add the cumin seeds. Allow to sizzle for 30 seconds before adding the chopped ginger, garlic cloves and chillies.
Sauté for a minute or two before adding the spinach. Cover and allow the spinach to wilt, approx. 4-5 minutes.
Remove from the heat and allow to cool slightly.
Transfer the spinach to a blender (squeeze out any excess water and leave it in the pan), along with the rest of the ghee. Blend the spinach until smooth and creamy.
Reduce the excess spinach water over a medium heat until approx. 2 tbsp or so remains.
Drain the paneer cubes of their soaking liquid and thread onto skewers.
Pour the sauce back into the pan and add the garam masala and salt. Stir to combine. Cook for 5 minutes, or until warmed through. Don’t cook it for too long to preserve the bright green colour.
Place a griddle pan over a medium-high heat and brush with the olive oil.
Grill the paneer skewers until char lines form, approx. 5 minutes a side.
Heat 50g of ghee in a small pan.
Slit the remaining chillies lengthways and slice the remaining garlic cloves thinly. Add to the hot ghee.
Sauté over a medium-low heat until lightly golden and crispy.
Serve the paneer with the palak and drizzle over the garlic, chillies and cream.