Palak Paneer
Ingredients
The Paneer
-
1
quart
whole full-fat milk
-
3-4
tablespoons
fresh lemon juice
The Spinach Base
-
1
pound
spinach, rinsed
-
3
tablespoons
ghee or clarified butter
-
2
medium
yellow onions, chopped
-
1
tablespoon
black mustard seeds
-
2
cloves
garlic, chopped
-
1
thumb
peeled ginger, grated
-
scant 1
teaspoon
crushed red pepper flakes
-
1
teaspoon
cumin seeds, crushed
-
1
teaspoon
coriander seeds, crushed
-
1
teaspoon
ground turmeric
-
½
teaspoon
fine grain salt
-
1
28-ounce can
crushed tomatoes
-
1
tablespoon
garam masala
To Serve
-
to taste
basmati rice or paratha bread, toasted cashews, and/or micro greens
Instructions
- Heat the milk in a large pot over medium heat until it barely simmers, then add lemon juice and stir until it curdles.
- Drain the curds using a fine strainer or cheese cloth and let it cool.
- Blanch the spinach in boiling salted water for 15-20 seconds, then drain and cool under running water before pureeing.
- Cut the paneer into small pieces and fry in ghee until golden brown, then set aside.
- In a heavy-bottomed pot, sauté onions in ghee until golden, add mustard seeds and cook until they pop.
- Add garlic, ginger, spices, and salt, then fry until fragrant.
- Add crushed tomatoes and simmer for 10-20 minutes, then add garam masala and spinach puree and cook for another 10 minutes.
- Serve topped with fried paneer, cashews, and micro greens alongside rice or paratha.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
20g
Total carbohydrates
25g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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