If there’s one dish that perfectly matches our Frunka vibe, it’s Palak Paneer. It’s vibrant, earthy, and feels like a warm hug in a bowl—ideal for those busy weeknights in Kildare or Dublin when "adulting" feels like a marathon.
Skip the greasy takeout. With our fresh spinach and creamy paneer delivered to your door (for free!), you can whip this up faster than you can find a parking spot at the big supermarkets.
Ghee - 1 tbsp
Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Cloves - 3-4
Bay leaf - 1
Onion - 1 small
Garlic pods - 2-3 (chopped)
Tomato - 1 medium (chopped)
Turmeric - 1/2 tsp
Red Chilli Powder - 1 tsp
Spinach - about 500gms
Paneer - 250g - 300g (cut in cubes)
Hot Water - 1/2 cup
Fresh Cream - 1 tbsp
Salt - as per taste
Hing (Asafoetida)
Garnishing:
- Ginger
- Coriander
- Fresh cream
Prep time: 15 mins (mostly just washing your greens!)
Cook time: 30 mins
Serves: 2 hungry tummy
Step 1
Pop your fresh spinach leaves into boiling water for 2–3 minutes.
Pro Tip: Immediately dunk them into ice-cold water. This locks in that gorgeous “Forest Green” color so it looks as good as it tastes.
Step 2
Whiz up some ginger and garlic in your blender to make a quick paste. Add your blanched spinach and blend until it’s smooth and silky.
Step 3
Heat some ghee in a pan. Toss in a bay leaf, cumin seeds, and a pinch of asafoetida (Hing). Stir for a minute until your kitchen smells like a dream.
Step 4
Add your chopped onions and garlic, sautéing until they’re soft and translucent. Throw in the tomatoes and cook until they’re mushy. Sprinkle in your turmeric and red chili powder, give it a good mix!
Step 5
Pour in your spinach puree and a splash of hot water. Add salt to taste, give it a stir, and let it simmer.
Step 6
Gently fold in your paneer cubes and a sprinkle of garam masala. Let it cook for just another minute so the paneer gets happy. Finish with a swirl of fresh cream for that “Modern Heritage” richness.
Step 7
Garnish with some ginger matchsticks (julienne) and an extra drizzle of cream. Pair it with hot rotis or basmati rice, and you’re sorted.