Shortcut Palak Paneer

This super simplified version of a famous northern Indian Punjabi dish cooks all in one pan and relies on premade paneer and frozen spinach[ as shortcuts. While it's not quite like the authentic version, it is still packed with flavor and quite satisfying. We also found that frying queso fresco cubes made for a nice, saltier alternative to packaged paneer, which is sometimes hard to find.]

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 tablespoons unsalted butter
  • 8 ounces store-bought paneer or queso fresco, cut into 3/4-inch cubes
  • 1 medium yellow onion, diced small
  • Kosher salt and freshly ground black pepper
  • 5 cloves garlic, finely grated
  • 2 -inch piece ginger, peeled and finely grated
  • 3/4 teaspoon curry powder
  • 3/4 teaspoon garam masala
  • 1 large tomato, about 8 ounces, halved and grated on the large holes of a box grater
  • 2 boxes (10 ounces each) frozen chopped spinach, defrosted and drained
  • 2/3 cup heavy cream
  • Serving suggestion: steamed basmati rice or Indian flatbread
Directions
  • Line a plate with paper towels. Heat 1 tablespoon butter in a large skillet over medium heat. When the butter stops foaming, add the paneer cubes and brown well on 2 sides, about 4 minutes total. Remove to the lined plate and reserve. Wipe out the skillet with a paper towel.

  • Have a lid nearby for the skillet. Add another 2 tablespoons butter to the skillet over medium-high heat, then add the onion and 1/2 teaspoon salt. Cook, stirring frequently, until the onion is browned and translucent, about 5 minutes. Add the garlic, ginger, curry powder and garam masala and stir together, 1 minute. Add the grated tomato and stir for another minute. Add the chopped spinach, heavy cream, 1/4 cup water, 1 1/2 teaspoons salt and a few grinds of pepper. Cover and cook over medium-low, 8 minutes. Add the remaining tablespoon butter and carefully fold in the paneer cubes. Simmer for an additional 2 minutes to warm the paneer through.

  • Serve with steamed basmati rice or Indian flatbread.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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