Palak Paneer
This is one of my favorite Indian dishes and it's surprisingly easy to make.
Ingredients:
-250 gms or ~1 cup of paneer (cubed and lightly fried in ghee)
-10 cups fresh spinach
-1-2 tbsp ghee
-1 tsp cumin (jeera)
-1 large red onion finely chopped
-2 green chilis slit lengthwise
-1 tbsp ginger garlic paste (4-6 garlic cloves and 1 inch fresh ginger smashed together)
-1 tbsp coriander powder
-1/2 tsp turmeric
-2 roma tomatoes (peeled and smashed)
-1/2 tsp garam masala (cinnamon, cardamom, and garlic)
-1/2 cup fresh cream or whipping cream
Directions:
1. Blanch spinach in hot water for about 2 minutes. Drain spinach (keep the water) and run cold water over the spinach - set aside. Cut the bottoms off the tomatoes and boil the tomatoes in the spinach water for about 3-5 minutes until you can peel off the skin. Keep about 1/2 cup of the water.
2. Grate the spinach to make a paste. Set aside. Smash tomatoes and set aside.
3. Lightly fry the paneer pieces in ghee until light brown on each side and set aside.
4. Add ghee to a skillet and add jeera. Saute until jeera pops then add onions and green chili and saute until light brown (don't burn).
5. Add ginger garlic paste, coriander, and turmeric and saute for 2-3 minutes.
6. Add smashed tomatoes and cook for 5-6 minutes. Add the palak paste and cook for another 4-5 minutes.
7. Add paneer and cook covered on low heat for 3 minutes. Add 2 tbsp palak water and cook for another 10 minutes.
8. Add salt, cream, and garam masala powder and mix well.
Serve with chapati!
Ingredients:
-250 gms or ~1 cup of paneer (cubed and lightly fried in ghee)
-10 cups fresh spinach
-1-2 tbsp ghee
-1 tsp cumin (jeera)
-1 large red onion finely chopped
-2 green chilis slit lengthwise
-1 tbsp ginger garlic paste (4-6 garlic cloves and 1 inch fresh ginger smashed together)
-1 tbsp coriander powder
-1/2 tsp turmeric
-2 roma tomatoes (peeled and smashed)
-1/2 tsp garam masala (cinnamon, cardamom, and garlic)
-1/2 cup fresh cream or whipping cream
Directions:
1. Blanch spinach in hot water for about 2 minutes. Drain spinach (keep the water) and run cold water over the spinach - set aside. Cut the bottoms off the tomatoes and boil the tomatoes in the spinach water for about 3-5 minutes until you can peel off the skin. Keep about 1/2 cup of the water.
2. Grate the spinach to make a paste. Set aside. Smash tomatoes and set aside.
3. Lightly fry the paneer pieces in ghee until light brown on each side and set aside.
4. Add ghee to a skillet and add jeera. Saute until jeera pops then add onions and green chili and saute until light brown (don't burn).
5. Add ginger garlic paste, coriander, and turmeric and saute for 2-3 minutes.
6. Add smashed tomatoes and cook for 5-6 minutes. Add the palak paste and cook for another 4-5 minutes.
7. Add paneer and cook covered on low heat for 3 minutes. Add 2 tbsp palak water and cook for another 10 minutes.
8. Add salt, cream, and garam masala powder and mix well.
Serve with chapati!