Palak Paneer Recipe

Palak Paneer
6 servings · 30 minutes · stovetop

INGREDIENTS

Included:
Palak Paneer Spice Packet

You will need:
2 tbsp ghee or oil
2 lbs chopped fresh spinach OR 20 oz frozen spinach
1 cup diced onion
1 tbsp minced ginger
1 tbsp minced garlic
1 cup diced tomatoes
8 oz cubed fresh paneer
1/3 cup heavy cream
(or to taste)
Chopped fresh cilantro, garnish (optional)

INSTRUCTIONS

1. If using frozen spinach, defrost it in the microwave, let it cool slightly, then squeeze out excess water.

2. (Optional) For crispy paneer, toast the cubes in a little ghee or oil in a warm pan over medium heat, turning frequently until lightly browned. Set aside. Skipping it is just as delicious, and saves a step.

3. Heat ghee or oil in a heavy-bottomed pot over medium heat. Add onions and sauté until brown, about 5-10 minutes, then add ginger and garlic and sauté for about a minute.

4. Add tomatoes and the Palak Paneer Spice Packet. Cook for 8-10 minutes, stirring frequently, to form a thick paste. If it starts to scorch, stir in a few tablespoons of water as needed.

5. Add the spinach a few handfuls at a time, stirring each in before adding more. Cook until wilted and tender, about 5-8 minutes.

6. (Optional) For a creamier dish, purée all or part of the mixture with an immersion blender. Or use a standing blender: fill it no more than halfway with the hot mixture, vent the lid, blend on low, then return it to the pot.

7. Add the paneer, stir, and cook for about 3 minutes. Add cream and stir until heated through, about 3 minutes. Taste and add salt if desired. Top with chopped cilantro, if using, and serve.