Palak Matar Paneer

2009 Sep/Oct


  • 2 T. olive oil
  • 1 t. mustard seeds
  • 1/2 t. cumin seeds
  • 1 t. dried red chile flakes
  • 3 T. crushed tomatoes
  • 2 t. garlic paste
  • 1 T. sweet chile sauce
  • 1-1/2 t. ground cumin
  • 1/2 t. turmeric
  • 1 t. salt
  • 1/4 c.water
  • 2 bunches fresh spinach
  • 2-1/4 c. frozen peas
  • 400 g. pkg. paneer, cut into cubes
  • 2 T. fresh coriander leaves, chopped


Heat the olive oil in a pot and add the mustard and cumin seeds and dried red chile flakes. When the mustard seeds start to pop, add the tomato, garlic, chile sauce, ground cumin, turmeric and salt. Sauté the mixture for about 2 minutes. Add the water, spinach and peas and cook the vegetables until they are tender. Add the paneer and cook the mixture another 2 minutes. Add the coriander leaves and serve the paneer with rice or purée it in a food processor until it’s smooth and serve it as a dip with pita or naan bread. Serves 4.