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Palak Paneer
Palak Paneer
Palak Paneer
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  • 1 onion, diced
  • 6 cloves garlic, crushed
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons red pepper flakes
  • 2 teaspoons curry powder
  • 2 tablespoons olive oil, divided
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 cup water
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 3 tomatoes, diced
  • 2 tablespoons grated fresh ginger root
  • 2 cups cubed paneer
Method:
  1. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
  2. Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
  3. Transfer spinach mixture to a blender and blend until smooth.
  4. Heat remaining 1 tablespoon olive oil in a skillet over medium heat; cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.
Delicious with Amadora Peeled Tomatoes