Palak paneer
Indian spinach with cubed cottage cheese
Ingredients
Paneer cubes:
- 1 package (10 to 12 ounces) paneer or extra-firm tofu
- 1 tbsp ghee + 1 tbsp vegetable oil, or 2 tbsp vegetable oil
- 1/2 tsp whole coriander seed
- 1/4 tsp whole cumin seed
- 1/4 tsp salt, if using tofu
Temper:
- 2 tbsp ghee + 2 tbsp vegetable oil, or 1/4 cup vegetable oil
- 1 medium onion, finely chopped
- 2 tbsp ginger garlic paste
- 2 small Indian green chilies, or 1 serrano or jalapeno chile
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp Indian red chilli powder, or cayenne pepper powder
Finished dish:
- 16 to 20 ounces frozen spinach
- 1 tsp garam masala
- 1/2 cup plain yogurt or plant-based yogurt
- salt to taste, about 1 1/2 tsp
Directions
Cut paneer or tofu into 3/4-inch cubes. Heat 1 tbsp ghee + 1 tbsp oil in a medium saucepan over medium-high heat. Add cumin and coriander seeds and paneer or tofu. Brown gently on each side, then set aside. If using tofu, sprinkle with salt.
Heat 2 tbsp ghee + 2 tbsp oil in a 3-quart pot over medium-high heat. Add onion and saute until translucent. Add green chilies, ginger-garlic paste, ground coriander, ground cumin and red chilli or cayenne powder, and saute for about 3 minutes more, until the onions and oil are very fragrant and the mixture is a golden color. Add spinach, reduce heat to medium, cover and heat through to a slow simmer. Reduce heat to low, add yogurt and puree until almost smooth (an immersion blender is easiest here). Stir in garam masala and salt, and gently fold in paneer or tofu cubes. Heat through and serve with naan or rice.
