Thermomix Palak Paneer – Indian Cooking Class
Whilst we were in India the family and I took part in some Indian cooking classes. The first class we attended was called Gourmet Desire and was located in a family home in Delhi. Prior to the class, I emailed a menu of recipes that I wanted to learn how to make. One of the dishes on my wish list was Palak Paneer.
Palak Paneer is a spinach curry served with cubes of fried paneer. Happily, when we arrived for the class the teacher was ready to show me the secrets to making a delicious Palak Paneer.
I had been intending on converting the recipe for Thermomix cooking and including the dish in my new cookbook. I have now published “An Indian ThermoKitchen” cookbook but the Palak Paneer didn’t make the recipe list. There were so many delicious recipes that needed a place in the book, so unfortunately, this was cut from the list.
Whilst I was demonstrating some of the recipes from the book to a class, I was asked if I had a recipe for Palak Paneer. I have to admit, I hadn’t yet converted the recipe for use in the Thermomix so I got busy and here is the result!
If any of the spices are unfamiliar to you take a look at this spices page. I have given substitute products and given an explanation for some of the more unusual ingredients.
A simple vegetarian curry which can be made in the Thermomix.
- 500 gm spinach leaves
- 200 gm paneer cubed
- 1/4 tsp cumin seed
- 5 gm cassia or cinnamon bark
- 3 green cardamon
- 1 bay leaf
- 40 gm ghee or oil
- 150 gm onion
- 15 gm garlic
- 10 gm ginger
- 1 green chilli *optional
- 150 gm tomato passata
- 1/2 tsp Deggi Mirch Indian Chilli Powder
- 1/4 tsp salt
- 1/4 tsp jaggery sugar
- 2 Tbs fresh cream
- 1/2 tsp garam masala
- 2 tsp fenugreek leaves
Boil Spinach for 5 minutes.
Drain hot water and place into a cold water bath. (keeps the green colour)
Using a low heat, gently fry the paneer in 2 Tablespoons of oil until golden. Reserve
Drain the spinach squeezing out all the excess liquid.
Add the spinach to the TM bowl. Puree to the desired consistency. 30 sec/Speed 9.
Reserve spinach in a bowl for later. Wash and dry the TM bowl.
Add the cassia, cumin, bay leaf and cardamon to the TM bowl. Roast 4 min/Varoma/Speed 2 (MC OUT)
Mill the spices. 30 sec/Speed 9. Scrape down the bowl.
Add the onion, garlic, ginger and green chilli (if using) to the TM bowl.
Mince 10 sec/speed 9. Scrape down the bowl.
Add the ghee to the TM. Cook 8 min/Varoma/Speed 2 (MC OUT).
Blend curry base. 30 sec/Speed 9.
Add the tomato passata, deggi mirch, salt and sugar. Cook 10min/Varoma/Speed 2.
Add the cream and cook for a further 2 min/Varoma/ Speed 2.
Add garam masala, fenugreek leaves and the reserved spinach to the curry base. Cook 2min/Varoma/speed 2.
Distribute the fried paneer equally into 4 serving bowls.
Pour the Palak curry sauce over the paneer and serve.
Make sure you cool the spinach immediately after cooking to keep the beautiful green colour.
Palak Paneer is very easy to make and is a super healthy, vegetarian dish. The dish can easily be made vegan by substituting the paneer cheese for tofu and omitting the cream. Try this dish next time you’re looking for a meat-free night.
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If you enjoy Indian food please take a look at all the delicious recipes in “An Indian ThermoKitchen” Cookbook.