Recipe: Palak Paneer

Palak Paneer is one of my favourite Indian dishes to have at weddings.  After a long day, I was looking for a quick, easy, and healthy recipe.  This recipe uses fresh spinach and replaces cream with yogurt, making this a wonderfully healthy recipe for a quick weeknight dinner or as a part of a fancy menu.

Nutrition Tip: Spinach is a great source of many nutrients such as folate, calcium, and iron.

I prefer to not blend my spinach completely, giving a different yet appealing look.

Palak Paneer
Recipe Adapted from: pinchofyum.com
Makes: 4-6 servings
One Serving: 1/3 - 1/2 cup

• 2 tsp canola oil
• 1 large onion, chopped
• 1 chili pepper, chopped
• 1 tsp cumin seeds 
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp ginger and garlic paste
• 1 14 ounce diced tomatoes with italian spices
• 3 cups spinach, washed and chopped
• 1/2 cup plain low fat yogurt
• 1/2 cup water
• 8 ounces paneer, cubed

1. Heat the oil in a large pan over medium high heat. Saute the onion and chili pepper until soft and slightly browned. 
2. Add the cumin seeds, garam masala, salt, and ginger and garlic paste. Saute the mixture for 2-3 minutes. Add the diced tomatoes and mix well for about 5-10 minutes.
3. Add the spinach to the skillet and saute for 3-5 minutes, or until spinach has wilted. Remove from heat. 
4. Using a hand blender, blend the curry using a few pulses until you get the desired consistency (I prefer it not completely smooth). 
5. Return skillet to medium high heat and add paneer. Stir in water and yogurt and cover to simmer for 10 minutes.
6. Serve with brown rice or naan.

Enjoy!