Vegetarian Palak Paneer

July 20, 2014

135

The thing that I am loving so much about cooking Indian food is that I’m realizing that it’s not as difficult as I assumed it would be. Because we live in a small city that has a pretty lame food scene, one of our favorite things to do when we go somewhere more urban is to eat as many different kinds of ethnic foods as humanly possible. Usually among the mix is eating somewhere that has Indian food because it’s so gosh darn delicious. Over the years we have dined at many Indian restaurants, in a

6 cups fresh spinach, chopped
8 oz Paneer cheese, cubed
3 tbsp olive oil, divided
1 medium onion, diced
1" piece of ginger, minced
4 garlic cloves, minced
1-2 green chilies, minced
1 large tomato, chopped
2 tsp *Garam Masala
1 tsp cumin
1/4 tsp turmeric
Salt to taste
6 tbsp heavy whipping cream
Hot water, as needed
*A spice blend that is available in Indian food stores. If you can’t find it, you can make it yourself by mixing 1 tbsp cumin, 1 1/2 tsp coriander, 1 1/2 cardamom, 1 1/2 tsp black pepper, 1 tsp cinnamon, 1/2 tsp ground cloves, & 1/2 tsp nutmeg.

Wash & dry the spinach leaves & then chop them up into small pieces. Heat a skillet & add 1 tbsp of the oil & saute the spinach leaves until they are wilty & cooked through. Allow them to cool down & set...
See the full directions on my site

Nutritions

Calories
419

Sodium
1083mg
45% DV

Fat
33g
51% DV

Protein
15g
31% DV

Carbs
13g
4% DV

Fiber
4g
16% DV