Palak Paneer
Servings: 4
Calories: 329kcal
Calories: 329kcal | Carbohydrates: 13g | Protein: 17g | Fat: 24g | Fiber: 5g | Sugar: 3g
Ingredients
- 2 teaspoons Oil
- 5 cloves Garlic chopped
- 1 tablespoon Ginger chopped
- 1/2 Jalapeño Peppers chopped
- 1 Onion chopped
- 1 pounds fresh spinach
- 2 Tomatoes chopped
- 2 teaspoons Ground Cumin
- 1/2 teaspoon Cayenne Pepper (adjust as needed)
- 2 teaspoons Garam Masala
- 1 teaspoon Turmeric
- 1 teaspoon Kosher Salt
- 1/2 cup Water
- 1.5 cup paneer
Instructions
Pressure Cooker
- Set pot to sauté and when hot, put in the oil. When the oil starts to shimmer, put in the garlic and ginger and chili, and sauté for a bit.
- Dump all ingredients except paneer together and set to high pressure for 4 mins.
- When done, use as immersion blender and mush everything up into either a very smooth puree, or leave some bits un-chopped. You'll probably have to tilt the pot a little to get your blender to work.
- Gently mix in the paneer and serve
Slow Cooker
- Cook on high for 3 hours. Push the spinach down once so all gets moist.
- When done, use as immersion blender and mush everything up into either a very smooth puree, or leave some bits un-chopped
- Gently mix in the paneer and serve
- Now in this recipe, you can either buy ready-made paneer at the Indian grocery store, or better still, you can make your own paneer at home by following my very simple, fail-proof homemade paneer recipe.
- You can use either fresh or frozen spinach for this. If you're using frozen, just break up the blocks of spinach a little.
- You can also mix up greens for this such as adding swiss chard, collard greens, or mustard greens. This would make it more of a saag paneer since Palak means spinach. It's actually very tasty that way.