Palak Paneer
Palak paneer is one of my husband’s favorite dishes, and recently becoming one of my daughter’s favorite dishes too. This is a win-win recipe for me because it’s full of iron. calcium, protein, and fiber. The fact that my toddler will gobble it up…. score for Mom!
Here’s my quick and easy version. Hope you enjoy it!
Blanching spinach is pretty easy (though I have to admit, I was intimidated the first time I heard of the process). Simply dunk the spinach leaves in boiling water for about 3 minutes and using a slotted spoon (so there’s not much excess hot water tagging along with the spinach), pull out the spinach and again dunk them in a bowl of ice water. This blanching process cooks the spinach without wilting it and keeping intact it’s beautiful, vibrant green color. Pretty cool, huh!
Tomatoes and onions are part of most Indian dishes. I love using this duo to test out various spice combinations for new or upgraded recipes!
Ingredients:
For the Spinach Puree:
9 oz fresh spinach
1-2 green chilies (depending on your spice level)
3 garlic cloves
½” ginger knob
3c boiling water
For the Gravy:
1 small onion, finely chopped
1 small tomato, finely chopped
4 cloves garlic, minced
½tsp cumin seeds
¼tsp turmeric powder
½tsp cayenne pepper
½tsp garam masala
pinch of hing
1 bay leaf
7oz paneer, cubed
1Tbsp EVOO
Salt to taste
Directions:
For the Spinach Pureé:
Blanch the spinach and make sure to drain it of any excess water. Add it to the blender with garlic cloves, ginger, and green chilies. Blend to a smooth puree and set aside.
For the gravy:
In a nonstick pot, heat oil and add cumin seeds. Once they start to splutter, add the hing (asafoetida) and bay leaf, and sauté for 30 seconds. Add the onions and sauté until they are lightly golden. Add in the garlic and cook for 30 seconds. Make sure you don’t brown the garlic as the aroma and the taste will cook off. Add the chopped tomatoes and cook until the water starts to separate. At this point, add in cayenne pepper, garam masala and turmeric and mix well. Add in the spinach puree and mix well. Add in the salt and mix well. Cook for about 8-10 minutes to make sure the spinach is cooked, and the gravy thickens. Add in the paneer and mix well. Cook for 2 minutes so the paneer cubes can become softer.
Serve hot with Naan or Rice. Enjoy!
