Palak Paneer

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  6 clove or 18g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Garam Masala

  Badia

  2 tsp or 48g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Curry powder

  Spices

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  1 tsp or 6g

• Spinach

  Frozen, chopped or leaf, unprepared

  2 package (10 oz) or 568g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Water

  Plain, clean water

  1 cup or 237g

• Ginger root

  Raw

  2 tbsp or 12g

• Paneer

  Gopi

  10 oz or 280g

Directions

1. Heat half of the olive oil in a skillet over medium heat. Add the diced onion and cook until slightly tender, about 5 minutes. Add the crushed garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt. Stir and cook until fragrant, about 1 minute.
2. Mix in the water, thawed and drained spinach, diced tomatoes, and grated ginger into the onion mixture. Simmer for 20 minutes. Remove from heat and allow to cool slightly, about 5 minutes.
3. Transfer the spinach mixture to a blender and blend until smooth.
4. Heat the remaining olive oil in a skillet over medium heat. Cook and stir the cubed paneer until lightly browned, about 5 minutes. Stir the pureed spinach mixture into the skillet with the paneer. Cook until heated through, 3 to 5 minutes.