Palak Paneer

Fresh Indian cottage cheese cubes nestled in a vibrant, silky sauce of pureed spinach and aromatic spices.

Ingredients

• 600g chickpeas
• 300g semolina
• a handful of minced garlic
• 2 tsp ground turmeric
• 2 tbsp ghee
• 2 potatoes, chopped
• a handful of fresh cilantro, chopped
• a drizzle of heavy cream
• 2 cups coconut milk
• 2 tsp dried fenugreek leaves
• 200g fresh spinach

Instructions

1. 1

   Pat the basmati rice dry, season generously with salt, pepper, and mustard seeds, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the basmati rice until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the garam masala and green chilies, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the basmati rice to the pan, pour in the whole milk, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the basmati rice is tender and cooked through, roughly 30 mins.

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