Palak paneer is that classic Indian dish that makes it so easy to get a boatload of greens in. And my kids love it too YAY!
Why are green vegetables so special? All veggies are special actually but green vegetables like spinach, kale, swiss chard etc contain a high concentration of vitamins, minerals, fiber and micronutrients AND these special SQ sugars that are prebiotic fodder for out gut microbes. And they can be earthy and slightly bitter so not everyone’s cup of tea (or greens shall we say)!
Enter this recipe that packs a green punch like no other. It also incorporates digestion-boosting, inflammation-balancing spices like turmeric, cumin, coriander, chili, cloves, peppercorns, cinnamon, cardamom and amchur! Wow. Talk about plant diversity for the win.
And most importantly, it’s creamy and delicious. It also tastes even better the next day! So double up. You can always use extra firm tofu instead of paneer to keep it plant based. I hope you enjoy.
RECIPE
Yield
Serves 4 as a main with naan, rice or quinoa
Ingredients
8 cups of baby spinach
2 tablespoons oil (I like a neutral oil like avocado)
2 tablespoons butter or vegan butter
1 1/2 inch cinnamon stick
1/2 teaspoon cumin seeds
3 cardamom pods
4 black peppercorns
2 cloves
1 small red onion finely chopped or pureed
1 tablespoon ginger garlic paste
1/2 teaspoon turmeric
1.5 teaspoons ground cumin
1.5 teaspoons ground coriander
1/2 teaspoon red chili powder or more if you like things hot
1/2 cup tomato puree
2 cups cubed paneer
1/4 cup heavy cream or cashew cream (made by blending equal parts cashews with hot water)
1 tablespoon freshly chopped cilantro
Pinch of amchur powder (optional but so good)
Method
Add the spinach to a pot with a lid with a splash of water. Cover and cook on high heat until the spinach wilts. Transfer the spinach and the water to a blender and blitz until smooth adding a bit more water if needed. Set aside.
Heat the oil and 1 tablespoon of butter in a pot on medium high heat. Add the whole spices and sautee for a minute until fragrant. Add the onion and cook for 5 minutes until golden. Add the ginger garlic paste and cook for 1-2 minutes until fragrant.
Add the turmeric, cumin, coriander and red chili and cook for a minute and then add the tomato puree and stir to combine well. Cook the tomatoes, sauteeing every now and then for 5-8 minutes until you see the oil separate from the liquid. This is a sign that your tomatoes have cooked and your ‘masala’ is ready.
Add the pureed spinach and the cubed paneer and stir to combine. Add the heavy cream or cashew cream and bring the sauce to a simmer for 5 minutes until the paneer is heated through and the flavors are well combined.
Top with cilantro and amchur and serve right away with naan, roti or rice.
