- 700g net weight spinach (stems removed, washed, rinsed, chopped)
- 2 onions finely chopped
- 40g ghee or butter
- 5ml Fenugeek
- 5ml Ground Cumin
- 5ml Ground Coriander
- 1/2 tsp salt and pepper to taste
- 2 garlic cloves finely chopped
- 20g fresh ginger grated
- 1-2 green chillies
- Zest of lemon
- 30ml lemon juice
- 2 fresh tomatoes skinned and chopped
- 75ml water
- In a heavy based large pot add the ghee to a med heat. When sizzling add the onion and cook until translucent. Add the fenugeek, cumin, coriander, salt and pepper and stir for 3 minutes to bloom the flavours of the spices. Add the garlic and chilli and continue to cook for 2 minutes ensuring the onions and spices do not stick to the pan. Add the tomatoes to deglaze the pot. Continue stirring, yes there’s a lot of that in this recipe, I promise you it’s worth it. Stir to get all the sticky bits of flavour off the bottom of the pan. Now in 3 batches add the spinach stirring to incorporate the onions.
- Place the lid on the pot to use steam to help the cooking process. This should be about 2 minutes. The spinach should wilt and wither in size making room for more spinach. Add the next batch and repeat. By the 3rd and last batch add the water and leave the lid off. Now grate the zest into the cooked spinach and pour over the lemon juice.
- This step is vital for enhancing the spinach flavours. Stir and now add the cream and cook until creamy for another minute. Remove about half of the spinach and place in a cylindrical jar and stick blend to smooth paste. Add back to the other spinach. You want texture here that’s why we only blitz half.
- In a separate pan add a knob of ghee or butter and pan fry the homemade Paneer (link to follow) until golden. Add this to the palak and stir. Leave a few pieces on top for presentation. I also sprinkled a few toasted Nigella seeds on top. Serve with homemade naan. (Link to follow)