Asian Recipe ∗ Palak Paneer Curry

Palak paneer is an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy-to-make and absolutely delicious Indian curry. Serve with hot naan or roti.

Ingredients

• 5 cups fresh spinach
• 4 tablespoons canola oil, divided
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 1 green chile pepper, chopped
• 3 cloves garlic, minced
• 1 (1/2 inch) piece ginger, minced
• 2 tomatoes, diced
• ½ cup water, or as needed
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon red chile powder
• ¼ teaspoon turmeric powder
• salt to taste
• 8 ounces paneer, cubed
• ½ teaspoon garam masala
• 4 teaspoons heavy cream
• 1 pinch red chile flakes

Cooking Directions

1. Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.
2. Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.
3. Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed.
4. Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.
5. Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.

Nutrition Facts

• calories506.2
• carbohydrateContent24.3 g
• cholesterolContent30.4 mg
• fatContent38.6 g
• fiberContent7 g
• proteinContent21 g
• saturatedFatContent7.8 g
• sodiumContent651.6 mg
• sugarContent7.8 g