Like many Indian dishes, the much-loved palak paneer (spinach and fresh cheese) starts with humble ingredients that are transformed with the deft use of spices. A full 2 pounds of spinach cooks down to create the creamy sauce. Browned paneer (Indian-style firm, fresh cheese) makes the dish substantial enough for a vegetarian main. All you need to add is a side of naan bread or steamed rice. The recipe is a Yummly original created by Prerna Singh.
- Cut paneer into 1-inch cubes. Chop onion and set aside; chop the tomato and set aside separately. Scrape peel from ginger with a spoon, then coarsely chop. Grind ginger, garlic, and jalapeno into a coarse paste in a mini food processor, or finely chop. Trim roots and coarse part of stems from spinach. Rinse spinach well and spin dry, then chop. Set ingredients aside. (Pro Tip: Paneer is a fresh, unaged cheese with a mild flavor. During cooking it doesn't melt and it keeps its shape, which means it's perfect for cutting into cubes and simmering in sauces. Buy paneer at natural foods stores and Indian markets. Or substitute Mexican queso fresco or queso blanco if they're more available.)
- Line a plate with paper towels. Heat oil in a large nonstick frying pan over medium heat. Add paneer and fry, turning occasionally, until light golden all over, 5-10 minutes total. Transfer to paper towel-lined plate and set aside.
- Heat oil in a very large frying pan or Dutch oven over medium-high heat. Add reserved onion and cook, stirring often, until slightly softened, 8 minutes. Add reserved ginger-garlic paste and cook, stirring often, until slightly softened, 30 seconds.
|Calories270Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.