Palak Paneer

Ingredients (Spice Mix)

• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (optional)

Ingredients (Whole spices)

• 1-2tsp whole cuman
• 1-2tsp whole coriander

Ingredients (Aeromatics)

• 1-2 green chilies, finely chopped (adjust to taste)
• 4-5 garlic cloves, minced
• 1 inch piece of ginger, minced

Ingredients

• 250 grams of paneer, cubed
• 500 grams of spinach, fresh or frozen
• 1 medium yellow onion, finely chopped
• 1-2 small tomatos
• Cream or coconut milk
• Cilantro for garnishing

Instructions

• Prepare the Spinach: wash thoroughly to remove any dirt. Blanch the spinach in boiling water for 2-3 minutes, then plunge into ice water. This helps retain the vibrant green color. Drain the spinach and puree it in a blender to make a smooth paste. Set aside.
• Fry the Paneer: Heat 1 tablespoon of oil in a pan. Lightly fry the paneer cubes until golden brown. Set aside on a paper towel to drain excess oil.
• Toast the whole spices Heat oil on medium, add whole spices and toast for 1-2mins
• Cook the Aeromatics: Reduce heat to medium/low and add the aeromatics to a pot and cook for 1-2mins.
• Add the onion: Add the onion and cook until golden brown 7-10mins.
• Toast the Spices: Add the Spice Mix and toast until fragrant
• Add tomatoes: Let simmer for 30min-1hr.
• Add the paneer: This is the last thing to add. Serve after.