Palak Paneer/Saag Paneer
fromniksharmacooks.comniksharmacooks.com/palak-paneer-saag-paneer-and-a-guide-to-paneer/print/17149
A bowl of warm Palak Paneer over rice or served with warm buttery naan or roti is Indian comfort at its best. I prefer the paneer straight up but if you like it fried, pan-fry them in a little oil and toss them in the sauce.
Ingredients
Instructions
Place the spinach leaves with the water in a medium Dutch oven or saucepan over low heat. Cover with a lid and let cook until the leaves wilt completely and release their liquid, stirring occasionally to prevent the leaves from sticking and burning to the bottom of the pot, 10 to 12 minutes. Remove from the heat and carefully transfer the spinach with the liquid to a blender or food processor. Wipe the Dutch oven clean.
Add the onion, ginger, and garlic and pulse over high speed until silky smooth.
Heat 2 Tbsp of the ghee in the Dutch oven over medium heat. Add the cinnamon, coriander, garam masala, cumin, and cayenne and sauté until the spices turn fragrant, 30 to 45 seconds. Add the puréed spinach mixture and kasoori methi, and bring to a boil over medium-high heat, reduce to low, and simmer for 5 minutes, stirring occasionally. Remove from the heat. Fold in or whisk in the yogurt, return to the stove and simmer over low heat. Taste and season with salt. The consistency of the gravy should be thick, if you prefer it thinner add a little water, a Tbsp at a time.
Fold in the paneer and simmer until the paneer turns soft, 1 to 2 minutes. Taste one piece of paneer with the sauce, and season with salt if needed. Top with the remaining 1 Tbsp of ghee (I prefer butter here) and serve hot or warm with rice or flatbread like naan.
