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North Indian
Palak Paneer
Soft paneer cubes in a silky spiced spinach sauce. Iron-rich, kid-friendly, freezer-friendly.
40 min total·15 min prep + 25 min cook·Serves 4
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Ingredients
For 4 servings
- Baby Spinach (1 lb)1 pc$3.99
- Paneer (Fresh, 14 oz)cubed1 pc$5.99
- Yellow Onions (3 lb bag)finely chopped1 pc$3.99
- Roma Tomatoes (2 lb)pureed2 pc$3.49
- Ginger-Garlic Paste1 tbsp$3.49
- Cumin Seeds (Jeera)1 tsp$2.99
- Garam Masala1 tsp$3.49
- Turmeric Powder (Haldi)0.5 tsp$2.99
- Heavy Creamoptional2 tbsp$5.99
- Pure Cow Ghee2 tbsp$12.99
- Green Chilies (4 oz)optional2 pc$1.99
Method
- 1Blanch spinach in boiling salted water for 2 minutes, then plunge into ice water. Drain and blend to a smooth puree.
- 2Heat ghee. Add cumin seeds; let crackle.
- 3Add onion; sauté until golden. Add ginger-garlic paste; cook 1 minute.
- 4Add tomato puree and dry spices. Cook 5 minutes until oil separates.
- 5Stir in spinach puree. Simmer 5 minutes.
- 6Add paneer cubes, simmer 2 minutes. Finish with cream. Serve with roti.