A North Indian classic, palak paneer combines fresh spinach blended with spices and fried cubes of paneer. Its creamy texture and rich spice flavor pair well with rice or bread.
Blanch the spinach in boiling water for 2 minutes, then transfer it to ice water. Drain and blend until smooth.
Heat 1 tablespoon (15 ml) of oil over medium heat and fry the paneer cubes for 5 minutes, until lightly golden on all sides. Set aside.
Sauté the onion in the remaining oil over medium heat. Add the garlic and ginger and cook for 1 more minute. Add the tomato and cook for 8 minutes.
Add the cumin, garam masala, and Turkish red pepper flakes and sauté for 2 minutes. Add the spinach puree and simmer over low heat for 10 minutes.
Add the fried paneer and cream and cook for 3 more minutes. Adjust the salt to taste.
Serve hot with rice or bread.
Store in a sealed container in the refrigerator for up to 3 days. Reheat over low heat with a little water to maintain the consistency. Contains dairy. Check packaged ingredient labels for additional allergens.
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