Fresh Spinach & Paneer Cheese
A different take on the traditional Indian Palak Paneer geared towards a western palate
Servings 4
Calories 230kcal
Equipment
- 1 Kadai pan, Or large fry pan
Ingredients
- 1 lb Spinach Fresh, chopped; approx. 4 cups
- 1 tbsp Ghee
- 2 tsp Coriander powder
- ½ tsp Turmeric powder
- ¼ tsp Kashmiri red chili powder
- ½ tsp Garam masala
- ⅕ tsp Hing Just a pinch
- ⅓ cup Cream Heavy cream
- ⅓ cup Yogurt Plain yogurt
- ½ cup Paneer Cubed
- 1 tsp Himalayan pink salt
- ½ tsp Black peppercorn Fresh ground
- ½ tsp Jaggery (sugar)
Instructions
- Wash and chop the fresh spinach; set aside.
- Heat the ghee in the kadai pan; add the coriander, turmeric, chili and garam masala powders. Sautee the spices for a few moments.
- Add the washed, chopped spinach, Mix well, cover and cook over low heat for about 10 minutes until spinach is wilted and cooked. Keep an eye on it so it doesn't burn. Add a few splashed of water if necessary.
- Mix the yogurt and cream together. Mix into the spinach.
- Mix in the chopped paneer.
- Add the salt, pepper and jaggery (sugar) and mix well. Cook over low heat for a few more minutes.
- Remove from heat and serve.