Palak Paneer

So I had this lovely brick of paneer cheese. I had to make dinner. I would go back to my first curry and make some mutter paneer, but I was out of peas. I did have some spinach sitting in the freezer though. I decided to make some palak paneer. J loves spinach curries, as do I. I knew that this wouldn’t sit well with one kid, but the younger child would be happy with this. You can’t please everyone.

Palak Paneer

1 pound of spinach
prepared paneer, cubed
5 cloves garlic, chopped
1 tbsp. ginger, chopped
1 large onion, chopped
2 tsp. veg. oil
1 tbsp. butter or ghee
2 tsp. garam masala
1 tbsp. curry powder
2 tsp. cumin
chili powder to taste
salt to taste

Clean the spinach well. Steam the spinach in a pot and squeeze out the liquid.

In a large saute pan, heat the vegetable oil and the butter or ghee.

Saute the onion, garlic, and ginger.  Cook until soft. Mash up the mixture a little.

Add the spices to the mixture.

Add the paneer. Let the paneer cook a bit. Paneer doesn’t melt – so no worries.

Add the spinach. Mix up well. Add the chili powder and the salt to taste.  Add a bit of veggie broth if the gravy is too thick.

Serve over basmati rice.


About Hindy Garfinkel
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