Name: Rosy's Palak Paneer recipe
Ingredients: ⅓ cup ghee (clarified butter);1 bulb garlic, peeled and minced;½ teaspoon toasted cumin seed;1 (6 ounce) can tomato paste;1 (3 inch) piece ginger, peeled and minced;2 teaspoons garam masala, divided;1 teaspoon salt;1 large onion, finely chopped;1 cup water, or as needed;1 (10 ounce) box frozen chopped spinach, thawed and drained;1 pound paneer, cut into 1/2-inch cubes;¼ cup chopped fresh cilantro;1 teaspoon garam masala

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Ingredients

⅓ cup ghee (clarified butter) 1 bulb garlic, peeled and minced ½ teaspoon toasted cumin seed 1 (6 ounce) can tomato paste 1 (3 inch) piece ginger, peeled and minced 2 teaspoons garam masala, divided 1 teaspoon salt 1 large onion, finely chopped 1 cup water, or as needed 1 (10 ounce) box frozen chopped spinach, thawed and drained 1 pound paneer, cut into 1/2-inch cubes ¼ cup chopped fresh cilantro 1 teaspoon garam masala

Nutrition Info

367.5 calories carbohydrate: 24 g cholesterol: 60.8 mg fat: 23.2 g fiber: 5.4 g protein: 20.2 g saturatedFat: 14 g servingSize: - sodium: 1437.7 mg sugar: 7.7 g transFat: : - unsaturatedFat: : -

Directions

Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed, cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining 1 teaspoon garam masala.

Recipe Yield

4 servings

Recipe Note

An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer.

Alternatives to this recipe

Rosy's Palak Paneer