This is probably one of my favorite North Indian dishes. I make it at least once a month or anytime I have lots of spinach to finish. This recipe is not as authentic as it should be, but I think it's a bit healthier...just a bit. Compared to what you would get at an Indian restaurant, my flavors are not as strong, and there's more spinach, and less cream. I like to serve it with Jasmine or as shown below, brown rice.
Ingredients
1 pound of spinach (It's more than you think)
1/2 to 3/4 cup of Paneer cubes (more info. available in WIT section)
1/2 diced texas sweet onion
2 cloves of minced garlic
1" of grated ginger
1/2 t of tumeric
1/2 t of garam masala (see WIT section)
1 t ground tumeric
1 t coriander
1/4 t chili powder
3/4 c sour cream or plain yogurt (traditionally heavy cream)
2-3 T oil
optional 1/2 c cherry tomato (halved)
salt and pepper to taste
1. Blanch the spinach and immediately place in cold water to preserve the bright green color. When cooled, drain the water and use a food processor to puree the spinach. Just pulse the mixture a few times. You don't want spinach juice.
2. In a fry pan, heat up the oil and fry the onion until translucent.
3. Add the garlic, ginger, and spices and saute until aromatic.
4 Add the pureed spinach, yogurt, and tomato. Let the mixture simmer for 2-3 minutes.
5. Add salt and pepper to taste. Right before serving, stir in the paneer to the mixture. This actually tastes better the next day.
Ingredients
1 pound of spinach (It's more than you think)
1/2 to 3/4 cup of Paneer cubes (more info. available in WIT section)
1/2 diced texas sweet onion
2 cloves of minced garlic
1" of grated ginger
1/2 t of tumeric
1/2 t of garam masala (see WIT section)
1 t ground tumeric
1 t coriander
1/4 t chili powder
3/4 c sour cream or plain yogurt (traditionally heavy cream)
2-3 T oil
optional 1/2 c cherry tomato (halved)
salt and pepper to taste
1. Blanch the spinach and immediately place in cold water to preserve the bright green color. When cooled, drain the water and use a food processor to puree the spinach. Just pulse the mixture a few times. You don't want spinach juice.
2. In a fry pan, heat up the oil and fry the onion until translucent.
3. Add the garlic, ginger, and spices and saute until aromatic.
4 Add the pureed spinach, yogurt, and tomato. Let the mixture simmer for 2-3 minutes.
5. Add salt and pepper to taste. Right before serving, stir in the paneer to the mixture. This actually tastes better the next day.