Palak paneer is that traditional Indian dish that makes it really easy to get a boatload of greens in. And my children like it too YAY!
Why are inexperienced greens so particular? All veggies are particular really however inexperienced greens like spinach, kale, swiss chard and so on comprise a excessive focus of nutritional vitamins, minerals, fiber and micronutrients AND these particular SQ sugars which are prebiotic fodder for out intestine microbes. And they are often earthy and barely bitter so not everybody’s cup of tea (or greens let’s consider)!
Enter this recipe that packs a inexperienced punch like no different. It additionally incorporates digestion-boosting, inflammation-balancing spices like turmeric, cumin, coriander, chili, cloves, peppercorns, cinnamon, cardamom and amchur! Wow. Speak about plant variety for the win.
And most significantly, it’s creamy and scrumptious. It additionally tastes even higher the following day! So double up. You possibly can at all times use further agency tofu as a substitute of paneer to maintain it plant primarily based. I hope you take pleasure in.
RECIPE
Yield
Serves 4 as a foremost with naan, rice or quinoa
Substances
8 cups of child spinach
2 tablespoons oil (I like a impartial oil like avocado)
2 tablespoons butter or vegan butter
1 1/2 inch cinnamon stick
1/2 teaspoon cumin seeds
3 cardamom pods
4 black peppercorns
2 cloves
1 small pink onion finely chopped or pureed
1 tablespoon ginger garlic paste
1/2 teaspoon turmeric
1.5 teaspoons floor cumin
1.5 teaspoons floor coriander
1/2 teaspoon pink chili powder or extra should you like issues scorching
1/2 cup tomato puree
2 cups cubed paneer
1/4 cup heavy cream or cashew cream (made by mixing equal components cashews with scorching water)
1 tablespoon freshly chopped cilantro
Pinch of amchur powder (non-obligatory however so good)
Technique
Add the spinach to a pot with a lid with a splash of water. Cowl and prepare dinner on excessive warmth till the spinach wilts. Switch the spinach and the water to a blender and blitz till clean including a bit extra water if wanted. Put aside.
Warmth the oil and 1 tablespoon of butter in a pot on medium excessive warmth. Add the entire spices and sautee for a minute till aromatic. Add the onion and prepare dinner for five minutes till golden. Add the ginger garlic paste and prepare dinner for 1-2 minutes till aromatic.
Add the turmeric, cumin, coriander and pink chili and prepare dinner for a minute after which add the tomato puree and stir to mix effectively. Cook dinner the tomatoes, sauteeing from time to time for 5-8 minutes till you see the oil separate from the liquid. It is a signal that your tomatoes have cooked and your ‘masala’ is prepared.
Add the pureed spinach and the cubed paneer and stir to mix. Add the heavy cream or cashew cream and produce the sauce to a simmer for five minutes till the paneer is heated by and the flavors are effectively mixed.
Prime with cilantro and amchur and serve straight away with naan, roti or rice.
