Easy Palak Paneer





  • chop up spinach. chop it up well and toss it in a big pot with a little water to shrink it.cook it on med high for about 3 minutes
  • while the spinach is shrinking, cut up your onion and put it in a bowl.
  • dump your spinach into a collander in the sink after it shrinks down and let it be.
  • steam two tomatoes on high until the skin cracks (blanched) should take about 5-7 minutes
  • while the tomatoes are blanching, seed and chop up your chile and chop up your ginger. cut em up really small. this is a cheat for mincing!
  • put the ginger and chiles chopped up into a bowl together and set it near the spinach.
  • pour paprika, cumin, turmeric, coriander and garam masala into a bowl together and have it handy.
  • Tomatoes should be blanched by now so peel off the skin and chop them into about four pieces each.
  • Get a big pan and heat some (apx 2 tbs) oil on high. when it's hot add your onion and cook for about two minutes.
  • dump in you ginger/ chile mix and stir up. Savor that aroma and turn heat down to medium immediately.
  • add your spices and stir it up. keep stirring until your onions are evenly coated with spices.Stir it around for about two or three minutes.
  • Add your spinach to the pot and stir it all together.
  • add your tomatoes. stir it up.
  • I know it doesn't look like much right now, but it will be great, I promise!
  • Give it about 5 minutes keeping it on med- med high.
  • take this time to chop up your paneer cheese (which I get from whole foods) but can be made from scratch if need be. I cut my paneer into small cubes.
  • Check on your pan -- add a little water if you need to and turn heat down to med low.
  • give your mixture a good stir and add paneer cheese.
  • let it simmer on med low for about 10-15 mins -- make sure your mixture doesn't stick by adding a little more water if you need to. Sometimes I need to, sometimes I don't- go figure!
  • add your cream/ milk and let it simmer for 10 more mins on low.
  • ENJOY! serve with rice or naan.