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  • Writer's pictureCheyenne

Palak Paneer


2 bunches spinach (about 8 cups)

2 green chilis, chopped

1 ½ tbsp oil

1 tsp cumin seeds

3 cloves garlic, minced

1 small onion, finely chopped

1 tomato, finely chopped

½ tsp salt

1 tsp coriander powder

½ tsp cumin powder

¼ tsp garam masala powder

2 cups paneer, cubed


  1. To large pan, add spinach (that has been thoroughly washed and has had the stems removed) over medium heat. Cover for just a minute or two to get things going. Use tongs to toss spinach so it cooked evenly

  2. Once spinach is cooked, remove and add to a blender. Save any water left behind in the pan and also add that to the blender. Toss in green chilis and blend until you have a smooth puree. Set aside

  3. To same pan, heat oil over medium. Once hot add cumin seeds and garlic. Sauté until nice and fragrant, about a minute

  4. Add onions. Cover pan and let cook 1-2 minutes until onions are cooked and becoming translucent

  5. Once onions are cooked, stir in the chopped tomato. Cover pan and cook about 3-4 minutes (occasionally stirring) or until tomatoes are cooked and mushy

  6. Add in salt, coriander, cumin, and garam masala. Sauté for about a minute

  7. Pour spinach puree back into the pan and give everything a good mix. Stir in the paneer and allow to cook about two more minutes before serving.

  8. Can be garnished with a splash of heavy cream. Best served with hot chapatti or naan

**TIP: Don’t cover the pan once you add the spinach back in, otherwise this dish may lose its beautiful bright green color and turn dark instead. Still delicious, just not as pretty

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