Punjab x Thailand

Palak paneer green curry

Name: Palak paneer green curry
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 bunch washed spinach; 1/2 tsp cumin seeds; 2 tsp coriander seeds; 5 green chilli; a big bunch with stems coriander leaves (cilantro); 2 stalks sliced lemongrass; a 3 cm piece galangal; 5 shallots; 5 cloves garlic; 1/4 tsp white pepper; 5 leaves kaffir lime leaves (makrut lime leaves); 2 tbsp coconut oil; 300 g in thick cubes paneer; 1 1/4 cups thick coconut milk; 3/4 cup thin coconut milk; 4 small quartered brinjal (eggplant, aubergine); 2 tsp palm sugar (gula melaka); 1 tbsp soy sauce; 1 tsp crushed kasuri methi (dried fenugreek leaves); Salt, to taste; a handful of Thai basil or tulsi basil leaves; 2 tsp lemon juice

Palak paneer went to Bangkok and came back with lemongrass. Still very green, now very chic.

45 minTime

20 gProtein each

mediumSpice

The greenest curry of all2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

553kcalsame

20 gproteinsame

6 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Spinach1 bunch, washed

Cumin seeds½ tsp

Coriander seeds2 tsp

Green chilli5

Coriander leaves (cilantro)a big bunch with stems

Lemongrass2 stalks, sliced

Galangala 3 cm piece

Shallots5

Garlic5 cloves

White pepper¼ tsp

Kaffir lime leaves (makrut lime leaves)5 leaves

Coconut oil2 tbsp

Paneer300 g, in thick cubes

Thick coconut milk1¼ cups

Thin coconut milk¾ cup

Brinjal (eggplant, aubergine)4 small, quartered

Palm sugar (gula melaka)2 tsp

Soy sauce1 tbsp

Kasuri methi (dried fenugreek leaves)1 tsp, crushed

Saltto taste

Basil leavesa handful of Thai basil or tulsi

Lemon juice2 tsp

Method

7 steps

1Blanch the spinach in boiling water for 1 minute, then plunge into iced water and squeeze dry.
2Toast the cumin and coriander seeds on low heat for 1 minute. Grind with the chillies, coriander, lemongrass, galangal, shallots, garlic, white pepper and 2 lime leaves to a paste.
3Sear the paneer in 1 tbsp oil on medium high heat for 2 minutes a side until golden. Set aside.
4Fry the paste in the rest of the oil on medium heat for 5 minutes. Add the thick coconut milk and cook 3 minutes.
5Add the thin coconut milk, brinjal and remaining lime leaves. Simmer gently for 8 minutes until the brinjal is tender.
6Blend the spinach with a ladle of the curry until smooth. Stir it back in with the paneer, palm sugar, soy and kasuri methi and simmer 2 minutes only.
7Off the heat, add the basil and lime juice. Taste for salt.

Serve it like this

Spoon jasmine rice into a neat mound, pool the curry around it and stack the golden paneer cubes on top. Finish with basil and a thin swirl of coconut milk.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Palak paneer green curry

Make it your way

Ingredients

Method

Make it a meal