Palak Paneer (Curried Spinach)
Description
Fresh spinach (palak) and paneer are simmered with Indian curry spices like ginger, cloves, and cumin in this easy vegetarian main dish.
Ingredients
•
1/4 cup vegetable oil
•
1 onion, chopped
•
1 tablespoon minced garlic
•
3 whole cloves
•
1/2 teaspoon salt
•
1/2 teaspoon ground black pepper
•
1/4 teaspoon garlic powder
•
1/4 teaspoon cumin seeds
•
1/4 teaspoon ground cinnamon
•
1/4 teaspoon red chile powder
•
1/4 teaspoon onion powder
•
1/4 teaspoon ground ginger
•
1/2 cup water
•
1/2 teaspoon tomato paste
•
2 (5 ounce) packages baby spinach
•
1 1/2 cups cubed paneer (Indian cheese curd)
•
1/4 cup heavy whipping cream
Directions
1
Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
2
Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
3
Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
4
Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.