Rosy's Palak Paneer
Description
An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer.
Ingredients
•
1/3 cup ghee (clarified butter)
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1 bulb garlic, peeled and minced
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1/2 teaspoon toasted cumin seed
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1 (6 ounce) can tomato paste
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1 (3 inch) piece ginger, peeled and minced
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2 teaspoons garam masala, divided
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1 teaspoon salt
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1 large onion, finely chopped
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1 cup water, or as needed
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1 (10 ounce) box frozen chopped spinach, thawed and drained
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1 pound paneer, cut into 1/2-inch cubes
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1/4 cup chopped fresh cilantro
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1 teaspoon garam masala
Directions
1
Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
2
Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining 1 teaspoon garam masala.