Total Time: 1hr

Prep Time: 15mins

Cook Time:45mins

Ingredients:

2 (5 ounce) bags baby spinach
1 large onion
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon chopped garlic
1/2 cup chopped tomato
3 tablespoons plain yogurt
1 tablespoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon salt
8 ounces paneer cheese, cut into cubes
1/4 cup heavy cream
Directions:
1
Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
2
Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
3
Then add garlic and chopped tomatoes, and reduce heat.
4
Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
5
Add coriander, garam masala, paprika, and salt, mixing well.
6
Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
7
Remove from heat.
8
Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
9
Slowly stir in heavy cream, and heat through on low heat.
10
Add paneer cubes.
11
Serve.
Serving Size: 1 (108 g)

Servings Per Recipe: 6

Amount Per Serving % Daily Value
Calories 65.7
 
Calories from Fat 37 57%
Total Fat 4.2 g 6%
Saturated Fat 2.5 g 12%
Cholesterol 14.5 mg 4%
Sodium 241.1 mg 10%
Total Carbohydrate 5.9 g 1%
Dietary Fiber 1.8 g 7%
Sugars 2.0 g 8%
Protein 2.3 g 4%

Palak Paneer

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