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Sides

Palak Paneer

Ingredients

  • 1 cup ghee or clarified butter
  • 1 tablespoon whole cumin
  • 1 onion, chopped
  • 3 bay leaves
  • 2 green finger chilies
  • 5 garlic cloves, chopped
  • 1 knob ginger, minced
  • 1 teaspoon asafoetida
  • 1 teaspoon chili powder
  • 1 tablespoon salt
  • 2 tomatoes, chopped
  • 12 ounces spinach
  • 2 tablespoons garam masala
  • 2 tablespoons compound butter
  • 2 cups paneer
  • Nan or chiapatti for dipping

Preparation

Heat butter and toast cumin. Add onion and bay leaf; saute 5 minutes. Add green chilies, garlic and ginger; saute. Add asafoetida, chili powder, turmeric and salt; saute. Add tomato, then spinach and cook off the excess water. 

Finish with garam masala and chill over ice; remove bay leaves. At service, heat palak and stir in compound butter and paneer. Serve with nan or chiapatti. Makes 6 servings.

Chef Jason Vaughan; Pub Royale, Chicago