Palak Paneer

Palak Paneer

This palak paneer is rich and flavorful, and it tastes just like the Indian restaurant. A vegetarian curry that everyone will love.

•  Course Main Course
•  Cuisine Indian, Indian / Pakistani
•  Keyword palak paneer, saag paneer, vegetarian indian
•  Prep Time 10 minutes
•  Cook Time 35 minutes
•  Total Time 45 minutes
•  Servings 6
•  Author Cheryl Malik

Ingredients

• 4 tablespoons of ghee or neutral oil divided
• 12 ounces of paneer cubed. See Note
• 2 12-ounce of packages frozen spinach
• 6 cloves of garlic
• 1 1/2 tablespoons grated ginger
• 1-2 serrano chiles minced. See Note for spice levels
• 1 medium white onion chopped
• 1 teaspoon garam masala
• 4 teaspoons coriander powder
• 2 teaspoons cumin powder
• 2-3 tablespoons dried fenugreek leaves See Note
• 1 1/2 cups half-and-half
• 1/2 cup plain full-fat yogurt
• 1-2 teaspoons salt
• fresh cilantro chopped, to serve
• steamed basmati rice or cauliflower rice, to serve
• naan to serve

Instructions

1. Steam spinach and wring out excess water. Transfer to a food processor or blender and process until puréed. Set aside.
2. Heat 1 tablespoon ghee or neutral oil in a large skillet over medium heat. Add cubed paneer and fry until golden brown on a couple of sides, about 3-5 minutes. Homemade paneer will need a little less time, whereas store-bought can handle 5 minutes. Transfer paneer to a plate.
3. Return skillet to medium-low heat. Heat remaining 3 tablespoons ghee. Add onions, ginger, garlic, and serrano chiles. Cook slowly, stirring regularly, until the mixture becomes a rich medium brown color. Don't skip this part! Add a little water, 1 tablespoon at a time, as needed, if the mixture is burning or drying out.
4. Add the garam masala, coriander powder, and cumin powder. Sprinkle with a little water to moisten. Cook, stirring frequently, until the spices are fragrant, about 3-5 minutes.
5. Add the spinach to the skillet and stir well. Add 1 teaspoon salt, half and half, yogurt, and fenugreek leaves. Stir to combine well, then add the paneer and stir gently. Cook about 5 minutes then taste and add more salt as needed.
6. Serve over steamed basmati rice and top with fresh chopped cilantro. Serve with warmed naan brushed with more ghee.

Recipe Notes

I highly recommend making your own paneer. Follow my How to Make Paneer Step by Step Guide to do this easily.


Source:https://40aprons.com/palak-paneer/#wprm-recipe-container-22432