Vegan Palek Paneer (...without the Paneer!)

This palak (spinach)-based gravy proves that a gravy dish can be both hearty and refreshing at the same time. It's vibrant in color (due in part to the ice cubes added after cooking the spinach) and light. I recommend using garlic with a heavy hand in this recipe; the spinach will love it, and I trust you will, too. To provide that extra hit of creaminess, stir in a big spoonful of our Sexy Green Goddess. 

Prep time 30 - 60 mins
Cook time 30 mins
Equipment needed: Blender

GRAVY
2 ts olive oil
1 tbsp coriander seeds
1/2 ts cumin seeds
1/2 ts fennel seeds
1 yellow onion, diced (about 2 cups/ 300g)
1/2 ts salt, plus more to taste
8 garlic cloves, minced (abt 2 tablespoons)
1 tablespoon minced ginger
1 green chilli, minced, plus more to taste
3 cups packed, roughly chopped spinach (about 5 ounces/ 140g)
1-2 tablespoon green goddess
To garnish- rose petals & pumpkin seeds

To serve with either chapati, naan or sourdough.

1 ts garam masala
Juice of 1/2 lime or to taste

 

1. heat the oil in a wide pan or braising pan over medium heat. add the coriander, cumin, and fennel seeds and heat until fragrant, about 1 minute.

2. add the onion & salt, and stir occasionally until softened and starting to brown about 10 mins. adjust the heat between med-low and medium to prevent the onions from browning too quickly.

3. add the garlic, ginger, and green chili, and stir until very fragrant, 2 minutes. add 1 cup (240ml) water and increase the heat to medium high, and bring to a simmer.

4. add the spinach, stir, cover and continue to cook until it has just started to wilt, about 2 minutes. remove from the heat, transfer to a bowl or blender, and stir in 4 to 6 ice cubes to cool quickly.

5. blend until smooth. this gravy can be chunkier or smoother according to your own preference. set aside.

6. add in a tablespoon or 2 of green goddess and mix.

7. garnish with pumpkin seeds and rose petals for that extra glow.

8. serve with chapati, naan or sourdough!