Paalak Paneer

Homemade paalak paneer is easier than you think. Whip some up for take-out fake-out on a weeknight!

Why hello there Secret Recipe Club, Group A! Today marks the first month that I am participating in Group A. I have been a member of Group D since the beginning but we have downsized slightly and as a result had a chance to swap groups. Since I was starting to revisit blogs I had already had in the past it was pretty good timing as now I can explore a whole new group of blogs! This month I was assigned to Trisha’s blog My Hobbie Lobbie.

There were all kinds of recipes for things I have never made before such as chicken empanadas and mango chia pudding, both of which sounded awesome. But when I saw she had a recipe for paalak paneer I had to try it. I adore saag paneer and didn’t realize until I googled it that paalak paneer is pretty much the same thing. The biggest difference I noticed between this recipe and what I order at an Indian restaurant was the oil content, which a lesser amount was much appreciated. Be sure to check out Trisha’s blog for cumin rice and naan to serve with you paalak paneer!

Two years ago: Homemade Strawberry Syrup

Three years ago: Therapy Brownies

Five years ago: Chicken Parmesan Quesadillas

PAALAK PANEER

Serves 4-5

Ingredients:

750g (about 30 oz.) spinach, washed and drained

3 Tbsp vegetable oil

1 large onion, chopped

1-1/2 Tbsp finely chopped ginger

1-1/2 Tbsp finely chopped garlic

1 green chilli pepper, minced

2 tsp coriander powder

1 tsp ground cumin

Salt, to taste

250g (about 8 oz.) paneer, cut into cubes

1/2 – 1 tsp garam masala powder

1/2 cup coconut or whole milk

1-2 tsp lemon juice, to taste

Directions:

1. In a large pot of boiling water, blanch the spinach until wilted, about 3 minutes.
2. Drain in a colander and run under some cold water until it cools down. Transfer to a food processor or blender and process until it forms a smooth paste; set aside.
3. Heat oil in a large pan over medium heat. Add the onion and let it cook until soft, about 5 minutes.
4. Add the ginger, garlic, and chili pepper and cook for another minute. Add the coriander, cumin, and salt and cook for 30 seconds.
5. Add the spinach puree and a splash of water if necessary, and cook for 3 minutes.
6. Add the paneer, garam masala, and milk. Stir and cook for a few minutes till the spinach is creamy. Add lemon juice to taste.
7. Serve hot over rice.

Source: Adapted slightly from My Hobbie Lobbie.