Easy palak "paneer" (367 views)

Total Time: 35 mins
Prep Time: 10 mins
Cook Time: 25 mins
Yields: 4 Servings - Serves: 4
Ingredients
Palak Saag
• 1 lbs Spinach (palak, fresh or frozen, I used fresh baby spinach)
• 2 tbsp Canola Oil
• 1 tbsp Unsalted Butter
• 1 Cup Red Onion (small chopped)
• 1.5 Cup Tomatoes (grated, or 8 ounce can of whole tomatoes)
• 1 tbsp Garlic (2 cloves, minced)
• 1 tsp Cumin Seeds
• 1 tbsp Curry Powder
• 1 tsp Coriander Powder
• 1/2 tsp Chili Powder
• 1-2 tbsp Heavy Cream (optional)
• Salt (to taste)
Fried Paneer, optional
• 1/2 lbs Paneer (cubed)
• 2 tbsp Canola Oil (for frying paneer)
Smart Swap: Replace paneer with tofu and cream with coconut milk for Vegan Curry
Directions
1. If using frozen spinach, thaw it and squeeze of water and set aside. Move to Step 2. If using fresh
spinach, bring a pot of water to boil. Add spinach and boil until just wilted. Drain water, and set aside.
2. In food processor jar or blender, process *half of spinach until coarse pureed. Rough chop
remaining half, set aside.
3. In a heavy bottom skillet, heat 1-2 tbsp canola oil, add paneer cubes and fry until light brown and
crispy from most of the sides. Remove on paper towel and set aside.
4. in same pan, add 1 more tbsp canola oil. Add cumin seeds and let them sputter. Now, add onion
and garlic and saute until onions are soft (2-3 minutes).
5. Add grated tomatoes (or pureed canned tomatoes) and all the spices with 1/2 tsp salt and saute
for 5-8 minutes or until tomatoes are cooked and oil starts to separate.
6. Add in coarse pureed spinach, remaining spinach (chopped) with 1/4 cup of water and bring to
boil. Cover and cook for 5 minutes on medium heat. Remove cover, add butter, cream, fried paneer
and remaining 1 tbsp oil, then cook for 5-10 minutes until very little water remains in spinach and
color of spinach has darkened.
7. Taste and adjust salt. Remove from heat. Serve warm with Indian bread and side salad