Pratima’s Palak Paneer

Palak Paneer was brought to us by CC#1 when she was in 3rd grade. Our young chef used almost no recipes and somehow rough chopped everything together into this wonderfully tasty green brown mess. We loved it but wondered what the real thing tasted like, until our good friend Pratima introduced her fabulous Indian home-cooking.

As a busy mom, Pratima’s Palak Paneer is quick and simple, grinding everything in the food processor except her special blend of spices before adding cubed paneer. I am more partial though to the rough chop texture and fieriness of CC#1’s version. My recipe below combined Pratima’s recipe but made a few adjustments for our taste.

Ingredients:

• 1-2 onions depending on size

• 2 fresh tomatoes, or 5-6 canned whole tomatoes with some extra sauce

• 5-6 loves of garlic

• 1 inch knob of ginger

• 2 bags of fresh spinach (approx. 10 ounces each) or 16 ounces frozen spinach

• 2 tsp cumin seeds

• 1 tsp hot pepper flakes

• 1-1.5 tsp each of coriander powder, cumin powder, turmeric, and garam marsala

• 3-4 tsp Diamond kosher salt to taste (add 1 tsp at a time)

• 1/4 cup heavy cream

• 1/4 to 3/4 cup full fat yogurt (to taste)

Instructions:

1. Pulse together in food processor (rough grinding only) peeled and quartered onions, roughly chopped garlic and ginger, and tomatoes

2. Without washing the food processor, add fresh or frozen spinach and finely grind to a mush (add some water as needed)

3. Fry cumin seeds over medium heat in medium-large stock pot until fragrant, about 2-3 minutes

4. Add ground onion/tomato mixture and stir-fry until little moisture remains

5. Add ground hot pepper flakes and spices and cook for 2-3 more minutes until fragrant

6. Add ground spinach and cook for 5 minutes (adding water if too thick)

7. Meanwhile, lightly fry paneer cubes (too brown seems to make the paneer dry) before adding to the spinach mixture, and continue to cook for 5-10 minutes

8. Adjust seasoning by adding salt, 1 tsp at a time to taste (I usually add 3-4 tsp of kosher salt)

9. Off heat, add cream and yogurt, adjusting the amount of yogurt to desired tanginess

10. Serve with rice, roti, or dosa