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Raja Raam's Spinach with Paneer
2026 August 12
Ingredients for 4 people
- 800 g finely chopped fresh spinach
- 4 tbsp ghee
- Salt
- 1 tsp freshly ground mustard seeds
- 1/8 tsp asafoetida
- 1/2 tsp mild Madras curry powder
- 3 ripe tomatoes, peeled
- 1 tsp brown sugar
- 1 tbsp crème fraîche or sour cream
- 1/2 tsp fennel seeds
- 1/8 tsp freshly grated nutmeg
- 3 pinches black pepper
Preparation
You can find instructions for making fresh paneer in the recipe Fresh Paneer in a Vegetable Ring.
Vegans can use 200 g seitan wheat meat instead of the paneer and cut it into attractive diamond shapes. Fry briefly in olive oil and add to the spinach vegetables during the final 2 minutes of cooking.
Prepare the paneer according to the basic recipe. Leave to drain in a sieve. In the meantime, wash the spinach at least twice, remove the long stems and the root ends. Now cut the spinach into small pieces. Briefly cover the tomatoes with boiling stock, peel them, remove the seeds and cut them into small cubes.
Heat the ghee in a deep saucepan and add the spices, which have been ground in an electric coffee grinder or crushed with a mortar, and briefly fry them. Sauté the tomatoes over a high heat for two minutes. Reduce the heat and gradually add the spinach, stirring constantly. Add a little hot water if necessary.
Cook the spinach for five minutes over a medium heat, stirring constantly. Season with salt, nutmeg and black pepper. Add 1 tbsp crème fraîche and 1 tsp brown sugar. Finally, gently fold in the fresh paneer and leave to cook briefly over a low heat. Season again with salt and pepper.
