Indian inspired palak paneer is creamy, nutty and fragrant from toasted and freshly ground Indian spices. Packed with tender paneer cheese in a spinach packed gravy, this Punjabi dish is gluten-free and vegetarian, too.
6 cups spinach, blanched for 1 minute in hot water and dried
1 1/2 cups paneer, cubed, soaked in hot water for 5 minutes
1 tomato, diced
1 fresh red chili, minced
1 inch ginger, minced
1/4 tsp asafoetida (hing)
1 tbsp garam masala
1 tsp turmeric powder
Kosher salt and pepper, to taste
1/3 cup coconut milk
1. Combine blanched spinach, garlic, ginger and red chili.
2. In large skillet, add oil over medium-high heat. Add tomatoes and cook, 3-4 minutes. Add garam masala, turmeric, salt and pepper, stir and add spinach. Cook, 4-5 minutes and let brown slightly.
3. In a small bowl, combine coconut milk and water. Reduce heat to low and add flour mix to spinach, cooking another 5-10 minutes. Fold in paneer and simmer on low, another 5-10 minutes. Serve & enjoy!