Palak Paneer
Recipe - Tsawwassen
Palak Paneer
Prep Time10 Minutes
Servings2
Cook Time20 Minutes
Ingredients
1 tsp (5 mL) Sundar Ground Turmeric
1/2 tsp (2 mL) Spanish Paprika (or Cayenne)
salt
3 tbsp plus 1 1/2 tbsp vegetable oil
340 grams paneer, cut into cubes
2 cups (500 mL) fresh spinach
1 medium tomato, chopped
1 medium white onion, finely chopped
1 1-inch piece of ginger, peeled and minced
4 cloves of garlic, minced
1 green chili, finely chopped
1/2 tsp (2 mL) Garam Masala
2 tsp (10 mL) Ground Coriander Seed
1 tsp (5 mL) Ground Cumin
1/2 cup (125 mL) plain yogurt, stirred until smooth
Naan bread
Directions
- In a large bowl, whisk together the turmeric, paprika (or cayenne), 1 teaspoon salt and 3 tablespoons oil. Drop in the cubes of paneer and gently toss. Allow the cubes to marinate while preparing remaining ingredients.
- Bring a medium pot of salted water to boil. Blanch spinach until leaves turn bright green (roughly 2 minutes). Remove immediately and transfer to an ice bath. Drain well.
- Purée spinach in a food processor
- Heat a large nonstick skillet over medium heat.
- Add paneer and brown each side. Transfer to a plate.
- Add the remaining 1 1/2 tablespoons oil to the pan. Add the onion, ginger, garlic and chili. Sauté the mixture until it’s lightly browned. Add in the chopped tomato.
- Add the garam masala, coriander and cumin. Cook, stirring often for 3 to 5
- Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
- Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes
Serve with naan bread.
10 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Not Available
Not Available
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Western Family - Vegetable Oil, 1.42 Litre
Earn 300 Points
$8.79$0.62/100ml
Western Family - Vegetable Oil, 1.42 Litre
Earn 300 Points
$8.79$0.62/100ml
Spinach - Bunch, Fresh, 1 Each
$3.59
Tomatoes - On the Vine, Each, 150 Gram
$0.82 avg/ea was $1.32 avg/ea$0.55/100g
Onions - Yellow, Medium, 215 Gram
$1.18 avg/ea$0.55/100g
Ginger - Root, Fresh, 1 Pound
$3.29/lb$0.73/100g
Garlic - White, Bulk, 1 Each
$0.63
Hot Peppers - Anaheim, 25 Gram
$0.25 avg/ea$0.99/100g
Not Available
Sundar - Coriander Seed Ground, 200 Gram
$2.19$1.10/100g
Western Family - Cumin - Ground, 97 Gram
$4.50 was $5.29$4.64/100g
Western Family - Plain Stirred Probiotic Yogurt 1.6% M.F., 650 Gram
$2.89 was $4.29$0.44/100g
Bake Shop - Naan Plain, 472 Gram
$5.29$1.12/100g
Directions
- In a large bowl, whisk together the turmeric, paprika (or cayenne), 1 teaspoon salt and 3 tablespoons oil. Drop in the cubes of paneer and gently toss. Allow the cubes to marinate while preparing remaining ingredients.
- Bring a medium pot of salted water to boil. Blanch spinach until leaves turn bright green (roughly 2 minutes). Remove immediately and transfer to an ice bath. Drain well.
- Purée spinach in a food processor
- Heat a large nonstick skillet over medium heat.
- Add paneer and brown each side. Transfer to a plate.
- Add the remaining 1 1/2 tablespoons oil to the pan. Add the onion, ginger, garlic and chili. Sauté the mixture until it’s lightly browned. Add in the chopped tomato.
- Add the garam masala, coriander and cumin. Cook, stirring often for 3 to 5
- Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
- Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes
Serve with naan bread.