Palak Paneer
Ingredients
-
24
ounces
paneer
-
3
tablespoons
ghee
-
1
unit
onion, diced
-
2
tablespoons
ginger, rough chopped
-
4
cloves
garlic, rough chopped
-
½–1
unit
jalapeno or 2 serrano chilies, rough chopped
-
2
teaspoons
cumin
-
2
teaspoons
coriander
-
2
teaspoons
garam masala
-
1
teaspoon
black mustard seeds (optional)
-
10–12
ounces
frozen spinach
-
1
cup
water
-
¾
cup
plain yogurt
-
½
cup
cashews
-
1
teaspoon
salt
-
½
teaspoon
sugar or alternative
-
1
unit
squeeze lemon (optional)
Instructions
- Pan-sear the paneer or crispy tofu until golden and crispy, then set aside.
- In the same skillet, heat ghee and sauté onion, ginger, garlic, and chilies until golden.
- Add the spices and sauté for a few more minutes before adding the frozen spinach and water, then simmer until the spinach is thawed.
- Blend the spinach mixture with yogurt and cashews until smooth.
- Return the blended sauce to the pan, warm it gently, and add the paneer, cooking until heated through.
- Serve with basmati rice or naan.
Nutrition Facts (estimated)
Servings
4-6
Calories
331
Total fat
24.3g
Total carbohydrates
12.9g
Total protein
16.4g
Sodium
444.3mg
Cholesterol
19.2mg
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