A traditional palak paneer recipe, shared by an Indian friend, calls for ghee, garlic, tomato paste, ginger, garam masala, spinach, and paneer. The dish serves four and takes 100 minutes total, with 25 minutes of prep and 75 minutes of cooking.
The recipe begins by melting 1/3 cup ghee in a saucepan over medium-low heat. Minced garlic from one bulb and 1/2 teaspoon toasted cumin seed are stirred in and cooked until the garlic softens, about three minutes. Then 1 (6-ounce) can tomato paste, a 3-inch piece of peeled and minced ginger, 1 teaspoon garam masala, 1 teaspoon salt, one large finely chopped onion, and 1 cup water are added. The heat is increased to medium, and the mixture is stirred until the tomato paste dissolves. It then simmers slowly for one hour, with water added as needed to maintain a sauce-like consistency.
After the hour-long simmer, 1 (10-ounce) box frozen chopped spinach—thawed and drained—is stirred in and cooked until hot, about five minutes. One pound of paneer, cut into 1/2-inch cubes, is added and cooked for an additional five minutes, or until hot. The dish is poured into a serving dish and sprinkled with 1/4 cup chopped fresh cilantro and the remaining 1 teaspoon garam masala.
Each serving contains 368 kcal calories, 23 g fat, 24 g carbs, and 20 g protein, according to the provided nutrition facts.
Editorial Notes