What’s it all about?
Spinach paneer curry (palak paneer) is a popular dish originating from Northern India. The dish comprised of a spinach (palak) purée, fresh-pressed cheese (paneer), a blend of aromatic spices and served with rice, naan or roti. Join us to make this delicious meal to share with friends and family.
What will we cover?
- Different ways to cook paneer
- Learn to make a tasty and rich Indian dish – palak paneer
- Vegan alternatives to make the same dish
- Discover how paneer is made
You are welcome to cook-along with Ameet!
What will you need?
For Palak puree:
- Spinach – either frozen or fresh:
- 250 grams frozen spinach
- 5 to 6 cups roughly chopped fresh spinach (it’ll need to be blanched)
- 3 cups water for blanching fresh spinach and water for ice bath
- 1 inch piece of ginger – peeled then roughly chopped
- 1 to 2 green chilies (optional)
- 1 to 2 garlic cloves – roughly chopped (optional)
- You will need a blender, hand held blitzer to puree the above.
Other ingredients
- 200g to 250g paneer (available at major supermarkets or your local Indian grocer) – you can also substitute tofu
- 2 tablespoon oil, butter or ghee (clarified butter)
- 1 small to medium sized onion, finely chopped
- 1 teaspoon finely chopped garlic
- 1 small to medium tomato, finely chopped
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, cayenne pepper or hot paprika
- 1/2 cup water
- 1/2 teaspoon garam masala powder
- Cream (dairy) or coconut cream
- Salt to taste
Equipment
- A pot or saucepan deep enough for 6 or more cups of water
- Chopping board
- Knife
- Ladle or stirring spoon
- Teaspoons and other utensils
Who will be teaching?
Chef Ameet is passionate about food, ingredients and nutrition. Ameet has spent the last decade working in kitchens across Malaysia, New Zealand and Melbourne. He is currently working on his blog and catering on a small scale while navigating the current worldwide situation.
Follow Chef Ameet on Instagram.