Palak Paneer has been my favorite Indian dish since I was a young girl. You might be able to find paneer at an ethnic market, but if not, I like queso fresco as a great substitute. Traditionally the cheese would be fried, but I skip that step to lighten up and simplify the dish. Serve Palak Paneer over rice and/or with naan for scooping.
To make this #dinnerdoneby9am I fully prepare the Palak Paneer in the morning without adding the cheese, refrigerate all day, then reheat and add the cheese just before serving.
-2 Tbsp olive oil
-1 onion, diced
-2 cloves garlic, chopped
-1 tablespoon grated fresh ginger root
-1 (15 oz) can petite diced tomatoes, drained
-2 (10 oz) packages frozen spinach, cooked according to package directions and moisture squeezed out
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-2 teaspoons garam masala
-1/8 teaspoon cayenne pepper
-1/2 teaspoon salt
-1/2 cup water
-1/4 cup heavy cream
-8 oz paneer or queso fresco, cubed
In a large pan heat olive oil and saute onion and ginger until golden and softened, about 10 minutes. Add garlic, saute 1 additional minute, stirring constantly. Add the cumin, coriander, garam masala and cayenne. Saute 1 additional minute. Add the diced tomatoes, drained spinach, salt, water and cream and cook, stirring, for 10 minutes. Pour spinach mixture into a blender or food processor, blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour the spinach mixture back into the pan, add the cheese and cook for 5 minutes, until warmed through. Serve immediately.
