Spinach & Cheese (Palak Paneer)

Indian food happens to be our favorite meal. So, while traveling through India, we decided to take a cooking class so we could perfect our recipes. This spinach and cheese recipe (Palak Paneer) is a combination of an old recipe of ours and what we learned from a cooking class while studying in New Delhi, India. We hope you enjoy this recipe as much as we do!

 Serves 4

Palak Paneer Ingredients

• Garlic- 2 Cloves, Crushed
• Onion – 1 Large, Sliced Thinly
• Potatoes- 1 Pound,  Cut into 1 Inch Cubes (Parboil for a quicker cook time)
• Tomatoes – 1 Pound, Cubed (14oz canned tomatoes can be substituted)
• Panir (Indian Cheese) – 1 Pound, Cut into 1 Inch Cubes
• Sunflower Oil or Ghee – 3 tbs 
• Serrano Peppers – ½-2 Diced (Use lesser amount if you are not a fan of hot food)
• Turmeric – 1 ½ tsp, Ground
• Garam Masala – 1 ½ tsp Ground
• Cilantro – 2 tbsp Chopped (Packed Tightly into measuring spoons)
• Parsley – 1 tbsp Chopped (Packed Tightly into measuring spoons)
• Salt – 1/8 tsp
• Black Pepper – 1/8 tsp
• Fresh Spinach – ½ pound, Coarsely Chopped
• 2/3 cup warm water
• Serve with Basmati Rice or with Bread

 What to do

1) Heat Pan over medium heat.  Once heated, add ghee. Add garlic, onion and as much of the serrano pepper you like. Cook until tender. Do not allow the onion or garlic to burn.

2) Next, add potatoes (raw or parboiled), water, tomatoes, salt, pepper, and turmeric. Bring to boil.

3) Once boiling, cover and simmer for 15-20 minutes. Stir occasionally. Stir less frequently if using parboiled potatoes. More water may be needed to cook the raw potatoes. Add no more than a ¼ cup at a time. Cook until potatoes are tender.

4) Then add, parsley, cilantro, cheese, spinach and half the garam masala. Simmer uncovered for 3 minutes.

5) Add remaining garam and salt and pepper to taste. Simmer for additional 5 minutes, uncovered.

6) Serve immediately over basmati rice or with bread.

7) Take for lunch the following day – This meal heats well in the microwave.

Enjoy this Cilantro Chutney Recipe too.

Happy Eatin’