Palak Paneer (Indian Spinach and Paneer)

Cubes of paneer simmer in a smooth spinach puree, fragrant with cumin seeds, ground coriander, ground turmeric, and curry powder.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 315 Calories

Ingredients

• 1 tablespoon chopped fresh ginger root
• 1 teaspoon curry powder
• 3 cloves garlic
• 1 teaspoon ground turmeric
• 1 pinch salt to taste
• 1 teaspoon cumin seeds
• 1 large tomato, diced
• 2 tablespoons canola oil, divided
• 1 teaspoon ground coriander
• 1 (10 ounce) package fresh spinach
• cooking spray
• 2 dried red chile peppers, or to taste
• 1.5 cups water
• 0.5 pound paneer, cubed

Recipe Instructions

Step 1

Heat a skillet coated with cooking spray over medium heat; fry paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl.

Step 2

Heat 1 tablespoon canola oil in the same skillet used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chile peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt.

Step 3

Bring spinach mixture to a boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool.

Step 4

Transfer spinach mixture to a blender or food processor; puree until smooth.

Step 5

Heat remaining 1 tablespoon canola oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.