Palak Paneer with Creamy Spinach
Palak paneer brings mild paneer cubes and a creamy spinach sauce together in a substantial vegetarian dinner.
Ingredients
- 1 lb paneer refrigerated, cut into 3/4-inch cubes
- 1 16-ounce package frozen chopped spinach cook as directed, then drain; package weight before cooking
- 1 medium onion finely diced
- 2 medium tomatoes chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp table salt
- 1/2 cup water
- 2 tbsp heavy cream
Instructions
- Cook frozen spinach according to its package until hot throughout. Drain well, reserving no cooking liquid. Spread in a shallow bowl and cool about 10 minutes until no longer steaming before blending.
- Heat butter and oil in a deep skillet over medium heat. Cook onion 6–8 minutes until soft. Add garlic, ginger, cumin, coriander and garam masala and stir for 30 seconds. Add tomatoes and salt; cook 5–7 minutes until soft and pulpy.
- Blend cooled spinach with the measured water until mostly smooth, following blender safety instructions and never sealing steaming liquid in a blender. Add the puree to the skillet and simmer gently 3–4 minutes.
- Add paneer and warm over low heat 3–5 minutes until hot, folding gently so cubes stay intact. Turn off heat and stir in cream. Divide the entire skillet into four portions. Rice and naan are optional extras.
Notes
One of 4 equal portions of the complete recipe. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition is estimated and changes with brands and portions.