Homemade Palak Paneer
Active Time: 5 minutes • Total Time: 5 minutes
Yields: 4 Servings
- 2 pounds Earthbound Farm Organic Baby Spinach
- 1 package paneer cheese or queso fresco, cut into 1" cubes
- 4 whole green chiles, stem removed
- 1 small shallot, finely diced
- ½ cup organic diced tomatoes, fresh or canned
- 1 clove garlic
- ½ teaspoon ground ginger
- 1 teaspoon ground corriander
- 1 teaspoon ground cumin
- 1 teaspoon roasted cashews
- 2 tablespoons ghee or grass fed butter
- 1 cup water
- ¼ cup heavy cream
Palak Paneer is one of our favorite meals to order at an Indian restaurant, but it’s not so hard to make yourself. With just a handful of spices, fresh cheese (paneer) and two whole pounds of fresh organic spinach, your family is sure to be impressed when you make this take-out fave in your own kitchen.
Heat a tsp of canola oil in a heavy bottomed large skillet. Add whole chilies and cook on medium until tender. Add ghee and onions an sautee until the oinons become sweet and translucent. Add spinach and saute until wilted. Add tomatoes and heat until warm.
Meanwhile, in a spice grinder, blender or mortar and pestle, combine cashews, garlic, ginger, coriander and cumin pulsing until you form a uniform texture. In a small sautee pan, toast your garlic paste mixture for 2 minutes until fragrant. Set aside.
Once the spinach is wilted and tomatoes warmed through remove from heat and blend your spinach mixture together with an immersion blender until you reach desired consistency. Add toasted garlic mixture, mix thoroughly and add water, stirring as you go until desired consistency is met. Cover and simmer for 5 minutes. Add paneer cubes and cream and simmer for 2 more minutes until warmed through.
Serve warm with rice, naan or chapati.