Shortcut Palak Paneer
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 270
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 62
- Sodium
- 457
- Total: 40 min
- Active: 40 min
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 naan
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 naan