Palak Paneer
2 serving
Ingredients
- 1 Tbsp. Oil, divided
- 2 Green Chiles, seeded, chopped
- 10 Cashews
- 120 g Spinach, rinsed, dried completely
- 3/4 c. Water, divided, plus more as needed
- 1 Tbsp. Butter
- 1/8 tsp. Cumin Seed
- 2 Green Cardamom
- 1 in. Cinnamon
- 2 Cloves
- 90 g Onion, finely chopped
- 1 tsp. Ginger-Garlic Paste
- 1/2 c. Tomato, seeded, chopped
- 3/4 tsp. Kosher Salt, as needed
- 3/4 tsp. Garam Masala
- 1/2 tsp. Fenugreek Leaf
- 3 Tbsp. Cream
- 150 g Paneer, cut to 1/2" cubes, soaked in warm water
Instructions
Instructions
1.
Heat 1/2 Tbsp. of the oil in a pan over medium heat. Fry chiles, cashews, and spinach until spinach is just wilted. Blend mixture with 1/2 c. water to form a smooth puree, adding additional water if too thick.
Heat the remaining oil and butter in the same pan over medium heat. Add whole spices and fry until sizzling.
Add onion and fry until transparent and beginning to turn golden.
4.
Add ginger-garlic paste and fry briefly to cook.
Add tomatoes and salt. Fry until tomatoes are soft.
6.
Add garam masala and fry until very fragrant.
Add 3/4 c. water and cook until onions are completely cooked.
8.
Reduce heat to medium-low and add kasuri methi and spinach puree. Mix thoroughly and cook until bubbling, adding additional water if too thick.
Add paneer, stirring to thoroughly incorporate. Serve, garnished with cream.
Made a double batch. Used a poblano and frozen spinach (thawed and pressed). Could use a bit more salt. It's pretty good - nothing special, but a nice dish we will be making again.