Palak Paneer Recipe
This velvety spinach curry with cubes of paneer will make your mouth water while it's cooking! The soft, marshmallow like paneer is what takes it to the next level for me, talk about a party in your mouth!
Servings: 6 Servings
- 1 onion finely minced
- 4 cloves garlic minced
- 1 to mato chopped in cubes
- 1 teaspoon red chili powder or cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon coriander cilantro powder
- 2 teaspoon garam masala
- 4 large handfuls of spinach
- 3 cups 12oz paneer, cut into cubes
- 1/4 cup heavy cream
- 1 tablespoon ghee
Heat ghee in a large pot or dutch oven.
Add the cumin seeds to the ghee and let them crackle.
Add the onions and garlic and sauté for a 3-4 minutes until the onions are translucent.
Add the remaining spices (red chili powder, coriander powder, turmeric, garam masala) to the onion-garlic mixture and sauté for another 1-2 minutes.
Now add the tomatoes and stir well. Cover with a lid to allow the tomatoes to cook.
Once the tomatoes soften, add the spinach one handful at a time. Let all the spinach leaves wilt down.
Pour this spinach mix into a blender, add about 1/2 cup of water and blend to form a bright green smooth curry.
Transfer this blended curry back into the pot. Keep the stove on low-medium head and add the cubes of paneer and cream.
Serve with basmati rice or naan.
Serving: 1cup | Sodium: 116mg | Sugar: 1.4g | Fiber: 2.1g | Cholesterol: 12mg | Calories: 249kcal | Saturated Fat: 2.5g | Fat: 18.4g | Protein: 14.6g | Carbohydrates: 9.1g