The perfect palak paneer recipe

Steve Wroe is our India Destination Manager, and guru for all things India. So when we asked him to share his favourite dish we knew it would be something delicious.

This recipe for palak paneer is packed full of protein and would go perfectly with a big bit of garlic naan and some basmati rice. Steve says it is the first meal he orders on every trip to India, as it's the ideal vegetarian meal to get him accustomed to the cuisine.

Most Indians are vegetarian, so this is a really popular dish. It's bound to get your tastebuds dancing and inspire you to browse our trips to India and try the real thing.

In the meantime, here's Steve's favourite recipe for the perfect palak paneer:

Ingredients (serves 4)

• 6 tbsp olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, chopped
• 1 tbsp grated ginger
• 2 dried red chillies, optional
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 3/4 cup sour cream (or to taste)
• 1.5kg fresh spinach, well washed with stems removed and leaves torn
• 1 large tomato, quartered
• 4 sprigs coriander leaves (or to taste)
• 250g firm ricotta or paneer cheese
• coarse sea salt to taste

To prepare (15 mins prep time, 35 mins cooking time)
 

In a large saucepan, heat 3 tbsp olive oil over medium heat and gently fry the onion, garlic, half the ginger and chillies (if you're using them) until brown.

Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time, until it cooks down and softens, about 15 minutes total. Remove from heat and allow to cool slightly.

Pour this spinach mixture into a blender or food processor and add the tomato, remaining ginger and coriander. Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

In a medium frying pan, heat 3 tbsp olive oil over medium heat, and fry ricotta or paneer until browned. Drain and add to spinach. Cook for 10 mins on low heat.

Season with salt to taste.

See our other Indian recipe blogs for pumpkin and cashew curry and lamb Rogan Josh.

What's your favourite Indian dish? Share it in the comments section below, then head to Twitter and Facebook to tell the rest of the Gecko's community about it.

If you've been inspired to head to India and try the real thing, now is the perfect time. Gecko's Get Me Out of Here sale is on until 31 July 2011. Take 15% off all Gecko's trips* departing by 31 December 2011.

Browse all our trips to find one that suits you.

(Recipe source: http://allrecipes.com.au)

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