Palak Paneer
Ingredients
The spinach base
-
2
10-oz. packages
frozen chopped spinach
-
½
tsp.
Diamond Crystal or ¼ tsp. Morton kosher salt
The paneer
-
12
oz.
paneer, cut into 1" cubes
-
3
dried red chiles
such as Kashmiri, guntur, or cayenne
-
1
tsp.
cumin seeds
The aromatics and spices
-
½
medium
onion, finely chopped
-
4
cloves
garlic, thinly sliced
-
½
tsp.
ground turmeric
-
½
tsp.
Kashmiri or other mild red chile powder
The cooking fats
-
3
Tbsp.
ghee or unsalted butter
-
2
Tbsp.
unsalted butter
The cream
For serving
-
optional
roti or steamed rice
Instructions
- Blend the thawed spinach, salt, and boiling water until smooth and set aside.
- Heat ghee or butter in a pot and fry the paneer cubes until golden brown and crisp.
- In the same pot, cook dried chiles and cumin seeds until seeds pop, then add chopped onion and cook until translucent.
- Add garlic and cook until starting to brown, then add turmeric and red chile powder.
- Stir in the spinach purée and butter, bringing to a simmer until thickened.
- Remove from heat, stir in heavy cream and the fried paneer, and season with salt.
- Serve with roti or steamed rice if desired.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
28g
Total carbohydrates
20g
Total protein
12g
Sodium
600mg
Cholesterol
80mg
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