Palak Paneer
Servings:
Ingredients
| Qty | Ingredient |
|---|---|
| Paneer | |
| 14 oz | paneer, cut into pieces of about ½ inch square |
| 3 tbsp | ghee or safflower oil, divided |
| pinch | salt |
| Spinach Sauce | |
| 1 lb | pre-washed baby spinach, blanched and drained |
| 2 tbsp | ghee or safflower oil |
| 1 ea | medium yellow onion, finely diced (about 1 1/2 cups) |
| 2 tbsp | minced ginger |
| 4 cloves | garlic, minced |
| 1 ea | serrano pepper, seeded and finely diced |
| 1 tsp | cumin seeds, or use 3/4 teaspoon ground cumin |
| 2 tsp | garam masala |
| ¼ tsp | turmeric |
| ½ tsp | cayenne pepper |
| ¼ cup | heavy cream |
| 1¼ tsp | kosher salt |
Preparation
- Fry the paneer in the ghee at medium heat until golden brown
- Blend the spinach about 10 seconds in a food processor then set aside
- Saute the onions at medium-high heat in the remaining oil about 3 minutes until softened.
- Add the minced ginger, garlic, diced serrano pepper, and cumin seeds and cook for 30 seconds.
- Add the garam masala, turmeric, and cayenne pepper. Stir to coat the onions with the dried spices.
- Add the chopped spinach then add the heavy cream and salt.
- Lower heat to medium and simmer for about 5 minutes.
- Add the fried paneer to the spinach sauce. Turn off heat and allow to sit a minute or so
- Serve the palak paneer over brown basmati rice.