Name: Palak Paneer
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 16 ounces fresh or frozen spinach; 1-inch piece of fresh ginger, quartered lengthwise; 4 cloves garlic, each cut into several segments; 1 large green serrano chile or 1 medium jalapeno, ribs and seeds removed, cut into 1-inch pieces; 1 large yellow or white onion, halved and cut into 1-inch chunks; 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon garam masala; ¾ teaspoon fine salt, divided, to taste; 8 to 12 ounces paneer (indian cheese), cut into ¾-inch to 1-inch cubes; 4 tablespoons extra-virgin olive oil or avocado oil, divided; ½ cup whole-milk plain greek yogurt or heavy cream; optional squeeze of fresh lemon juice or finely chopped tomatoes for acidity; for serving: cooked basmati rice or flatbread (roti or naan), warmed

Ingredients

Scale

16 ounces fresh or frozen spinach
1-inch piece of fresh ginger, quartered lengthwise
4 cloves garlic, each cut into several segments
1 large green serrano chile or 1 medium jalapeno, ribs and seeds removed, cut into 1-inch pieces
1 large yellow or white onion, halved and cut into 1-inch chunks
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
¾ teaspoon fine salt, divided, to taste
8 to 12 ounces paneer (indian cheese), cut into ¾-inch to 1-inch cubes
4 tablespoons extra-virgin olive oil or avocado oil, divided
½ cup whole-milk plain greek yogurt or heavy cream
optional squeeze of fresh lemon juice or finely chopped tomatoes for acidity
for serving: cooked basmati rice or flatbread (roti or naan), warmed

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Instructions

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
If using frozen spinach, thaw in the microwave for about 5 minutes. Do not drain off excess water.
Pulse garlic and ginger in a food processor until finely chopped. Add chili pepper and onion, pulse until finely chopped.
Process the spinach in the food processor until broken into small bits or smooth for defrosted spinach.
Place paneer on the baking sheet, sprinkle with spices and drizzle with oil. Bake for 10 minutes, then stir and bake for an additional 3 to 5 minutes until golden.
Heat remaining oil in a skillet over medium heat. Add the onion mixture and cook for 5 to 7 minutes until translucent.
Stir in the spinach, add the cooked paneer, water, and season with salt. Cook for 7 to 10 minutes until warmed through.
Turn off heat, scoop some spinach into a bowl and stir in yogurt. Return to skillet, mix well, and season to taste.

Notes

For a delightful twist, add chopped tomatoes or a squeeze of lemon for acidity.
Adjust spice levels by using less chili or substitute with a milder pepper if desired.

Author: Jesseca
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dishes
Method: Baking, Cooking
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 398
Sugar: 6g
Sodium: 735mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 6g
Protein: 16g
Cholesterol: 36mg