Makes
6 serving
Nutrition of Each Serving
- 447 calories
- 30g fat
- 61mg cholesterol
- 353mg sodium
- 1388mg potassium
- 29g carbohydrate
- 7g fiber
- 3g sugar
- 24g protein
Ingredients
- 1 jalapeño
- 5 garlic cloves
- 1 teaspoon ginger root
- 12oz paneer
- 16oz frozen spinach
- 1 cup red onion
- 1 teaspoon canola oil
- 1 teaspoon kosher salt
- ½ teaspoon turmeric
- 1 teaspoon coriander
- ¼ teaspoon garam masala
- 1 tablespoon cumin seeds
Equipment
- blender
- spatula
- frying pan
Steps
Preparation
- Mince
- 1 jalapeño
- 5 garlic cloves
- 1 teaspoon ginger
- Chop
- Dice 1 cup red onion, the smaller the better.
- Cut 12oz paneer into small cubes.
- Measure
- ½ kosher salt
- ¼ kosher salt
- ½ turmeric
- 1 teaspoon coriander seed powder
- ½ teaspoon garam masala (personal preference)
- 1 tablespoon cumin seeds
- 2 tablespoons canola oil
- 4 tablespoons warm water
- Thaw
- Place the 16oz frozen spinach into a bowl and microwave for 5 minutes. Then place the 16 oz of frozen spinach into the blender and blend until they are smooth consistency.
- Nice to have
- Plate with with a paper towel
Cook
- Place the pan on medium heat and add 2 tablespoons canola oil.
- Once the canola oil is boiling hot add the cut 12oz paneer.
- Once the panner is golden brown on all sides, remove the panner from the pan and place them on the plate with a paper towel. Place to the side you will not use the paneer again until the final step of the dish.
- With the remaining oil in the saucepan turn the heat to high and add 1 tablespoon of cumin seeds.
- Once the cumin seeds have begun to change color and become fragrant add 1 cup of diced red onion adjust the heat to medium and stir.
- Once onions have fully cooked (turned clear), add the following ingredients into the pan:
- 1 minced jalapeño
- 5 minced garlic cloves
- 1 teaspoon ginger
- 4 tablespoons warm water
- Still using medium heat stir for a few minutes then add the following ingredients:
- ½ teaspoon kosher salt
- ½ teaspoon turmeric
- 1 teaspoon coriander seed powder
- Stir for a few minutes then add:
- blended 16 oz frozen spinach
- ¼ kosher salt
- 0 – ½ teaspoon garam masala (personal preference)
- For 5 minutes continue to stir on medium – high heat to let the garlic and spinach cook.
- Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
- Once garlic and spinach appear to be cooked add the cooked paneer to the pan.
- Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
- I highly recommend you taste and adjust any spices before the next step.
- Cook for 5 minutes and the pan should reach a boil. Remove from heat once paneer has softened.
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