Palak Paneer

Paneer with onions, tomatoes, and some spinach over rice with a buttered naan or three and you have a simple delicious dinner to die for!

Ingredients

• One block (~150g) of paneer cut into bite sized cubes
• One bag of spinach (~4 cups total)
• 1 tbsp oil
• 1 tbsp butter
• Spicy peppers of your choice to taste
• 1 med onion chopped
• 1/4 tsp cumin seeds
• 1 tsp ginger
• 2 cloves garlic chopped
• 1 handful (about 20) cashews
• 3/4 tsp garam masala
• 1/2 tsp kasuri methi (fenugreek)
• 2 tbsp yogurt
• 1/2 cup fresh tomato chopped

Instructions

Soak your cashews in boiling water for a few minutes while you get things ready

Rinse (and lightly dry) spinach. (Blanch if you prefer by adding to a boiling pot of water for 2 min and then cooling quickly in ice water. If you blanch, you will need to drain the spinach well before the next step. )

Saute chilies, cashews, and spinach until leaves have started to wilt (don’t over cook)

Blend all of this in a food processor with 1/4 cup of water.

Now, heat 1 tbsp butter and 1 tbsp oil in the same pan.

Add in onions and cumin seed. Fry till onions are golden. Add ginger and garlic and saute for another 2 min. Add garam masala.

Pour 3/4 cup water and lower heat. Add in the spinach puree and the fenugreek. Mix well and cool for another 2-3 min.

Remove from heat and stir in the paneer and fresh tomatoes.

Serve over rice with naan and with (an optional) dollop of yogurt on top.

Feeds 4, or dinner and lunch for 2 hungry people.