Yields6 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

 14 oz Paneer cheese cubed
 1 tbsp ghee
 2 medium Roma tomatoes chopped
 1 green chili pepper sliced
 1 small onion diced
 1 tbsp ginger grated
 3 garlic chopped finely
 1 ½ tsp cumin
 1 ½ tsp garam masala
 ½ tsp cardamom ground
 ½ cinnamon stick
 2 whole cloves
 1 ½ tsp salt to taste

Instructions

1

Add spinach to a large pot with a 1/2 inch of water and 1/2 tsp of salt Cook spinach for 2-3 min until the leaves wilt, then immerse the leaves in ice-cold water. Drain spinach completely.

2

Puree the spinach in a food processor with about 1/4 cup of water. The puree should have a smooth and thick consistency - you may need to add a few tablespoons more water to blend,

3

In a large pan, heat 1 tsp of ghee over medium heat and brown the paneer for a few minutes turning frequently. Remove paneer once lightly browned on most sides. Wipe the pan clean.

4

In the same pan, heat the remaining ghee and add the onion, garlic, ginger, cumin, and cardamom. Fry for 2-3 minutes until the fragrance of the spices is released.

5

Add the tomatoes, cinnamon stick, cloves, garam masala, chili, and salt along with 3/4 cup of water. Cover and cook until the tomatoes and onion are completely softened. Add more water as needed. The consistency should be like a chunky tomato sauce.

6

Reduce the flame and add the pureed spinach. Stir to combine and allow to cook for about 2-3 minutes until mixture is hot and bubbly.

7

Add the paneer and mixed to combine. Taste and adjust salt as needed.

Ingredients

 14 oz Paneer cheese cubed
 1 tbsp ghee
 2 medium Roma tomatoes chopped
 1 green chili pepper sliced
 1 small onion diced
 1 tbsp ginger grated
 3 garlic chopped finely
 1 ½ tsp cumin
 1 ½ tsp garam masala
 ½ tsp cardamom ground
 ½ cinnamon stick
 2 whole cloves
 1 ½ tsp salt to taste

Directions

1

Add spinach to a large pot with a 1/2 inch of water and 1/2 tsp of salt Cook spinach for 2-3 min until the leaves wilt, then immerse the leaves in ice-cold water. Drain spinach completely.

2

Puree the spinach in a food processor with about 1/4 cup of water. The puree should have a smooth and thick consistency - you may need to add a few tablespoons more water to blend,

3

In a large pan, heat 1 tsp of ghee over medium heat and brown the paneer for a few minutes turning frequently. Remove paneer once lightly browned on most sides. Wipe the pan clean.

4

In the same pan, heat the remaining ghee and add the onion, garlic, ginger, cumin, and cardamom. Fry for 2-3 minutes until the fragrance of the spices is released.

5

Add the tomatoes, cinnamon stick, cloves, garam masala, chili, and salt along with 3/4 cup of water. Cover and cook until the tomatoes and onion are completely softened. Add more water as needed. The consistency should be like a chunky tomato sauce.

6

Reduce the flame and add the pureed spinach. Stir to combine and allow to cook for about 2-3 minutes until mixture is hot and bubbly.

7

Add the paneer and mixed to combine. Taste and adjust salt as needed.

Notes

Palak Paneer