Palak Paneer

Ingredients

  • 16 oz fresh spinach

  • 2 green chilies, roughly chopped

  • 2 cloves garlic, roughly chopped

  • 1 inch ginger, roughly chopped

  • 4 Tbsp ghee

  • 1 tsp cumin seeds

  • 1 onion, finely chopped

  • 8 cloves garlic, finely chopped

  • 2 medium sized tomatoes, chopped

  • 1/2 tsp turmeric powder

  • 1/4 tsp red chili powder

  • 3/4 tsp garam masala powder

  • 8 oz paneer or tofu, cubed

  • salt

Make

  1. Rinse spinach well. If stems are not tender (i.e. stringy), discard the stems
  2. Boil ~6 cups water and blanch spinach for 1 minute B
  3. After spinach is cooled, transfer to blender with green chilies, 2 cloves roughly chopped garlic, and ginger. Blend into a smooth puree
  4. Heat ghee, then add cumin seeds and let them sputter for about a minute
  5. Add onion and saute until golden, then add remaining (finely chopped) garlic and saute for an additional 30 seconds to 1 minute
  6. Add tomatoes and saute until softened. Add turmeric powder and red chili powder and mix well
  7. Add spinach puree and water and stir to reach desired consistency (~3/4 cup water)
  8. Simmer until spinach is cooked (~7 minutes), and season with salt to taste
  9. Add garam masala powder, plus additional to taste, and stir
  10. Add paneer and simmer until paneer becomes soft (~1 minute)

TIME | 0.75 hours

YIELD | 4-6 servings

TAGS | Indian

PAIR | Basmati Rice , Indian Basmati Rice , Naan, Paneer