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Rosy's Palak Paneer

By: E. Martin

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

Rate/Review | Read Reviews (42)

What to Drink?
	Sauvignon Blanc
	Beer

Prep Time:
25 Min

Cook Time:
1 Hr 15 Min

Ready In:
1 Hr 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/3 cup ghee (clarified butter)
1 bulb garlic, peeled and minced
1/2 teaspoon toasted cumin seed
1 (6 ounce) can tomato paste
1 (3 inch) piece ginger, peeled and minced
1 teaspoon garam masala
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
1/4 cup chopped fresh cilantro
1 teaspoon garam masala

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 garam masala.