Palak Paneer
Ingredients
The base
-
2
12-ounce packages
frozen spinach
-
6
cloves
garlic
-
1 ½
tablespoons
grated ginger
-
1-2
pieces
serrano chiles
-
1
medium
white onion
-
1
teaspoon
garam masala
-
4
teaspoons
coriander powder
-
2
teaspoons
cumin powder
-
2-3
tablespoons
dried fenugreek leaves
-
1 ⅓
cups
half-and-half
-
½
cup
plain full-fat yogurt
-
1-2
teaspoons
salt
The protein
For serving
-
1
cup
steamed basmati rice or cauliflower rice
-
1
piece
naan
-
to taste
fresh cilantro
For cooking
-
4
tablespoons
ghee or other neutral oil
Instructions
- Steam the spinach and wring out excess water, then purée it in a food processor or blender.
- Heat 1 tablespoon of ghee in a skillet and fry the cubed paneer until golden brown on a couple of sides.
- Transfer the paneer to a plate and return the skillet to medium-low heat, adding the remaining ghee.
- Sauté the onions, garlic, ginger, and serrano chiles until the mixture is a rich medium brown color, adding water as needed to prevent burning.
- Add the garam masala, coriander powder, and cumin powder, sprinkling with water to moisten, and cook until fragrant.
- Stir in the spinach, salt, half-and-half, yogurt, and fenugreek leaves, then gently add the paneer and cook for about 5 minutes.
- Serve over rice with fresh cilantro and naan.
Nutrition Facts (estimated)
Servings
6
Calories
423
Total fat
32g
Total carbohydrates
21g
Total protein
16g
Sodium
521mg
Cholesterol
86mg
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