Chef David Davenport has made it easy to make your favorite restaurant palak paneer at home! First, the day before you plan to serve this dish, follow these directions to make homemade paneer. This recipe can also easily be modified to be vegan-friendly!
Chef David Davenport
Bloomington Cooking School
30 ounces frozen chopped spinach; thawed and squeezed
10 ounces frozen chopped broccoli; thawed and squeezed
1 large onion; chopped
2 large tomatoes; skinned, seeded, and chopped
1 jalapeño chili; seeded and chopped
4 cloves garlic; chopped
1 1/2 teaspoon dry ginger
Water, as needed
Cardamom, to taste
1/2 cup sour cream (optional)
Salt, to taste
4 tablespoons butter (substitute Earth Balance for vegan recipe)
1 teaspoon paprika
Red pepper (optional)
1) Combine the spinach, broccoli, onion, tomatoes, jalapeño, garlic, and ginger into a large skillet, sprayed with cooking spray. Cook over a low heat until the mixture is soft and combined. Add water as needed to keep the mixture from burning.
2) Blend the mixture in a food processor until smooth. You’ll most likely have to do this in batches.
3) Stir in the cardamom and sour cream.
4) Spoon mixture over cooked rice.
5) In a separate bowl, whisk paprika into melted butter. Gently pour over spinach mixture.
6) Place pieces of paneer and cut red pepper on top of the palak. Serve.