Rosy's Palak Paneer

Name: Rosy's Palak Paneer
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons toasted cumin seed; 4 grams chopped fresh cilantro; 4 grams chopped fresh cilantro; 283 grams box frozen chopped spinach, thawed and drained; 1 teaspoon garam masala; 1 bulb garlic, peeled and minced; 60 grams ghee (clarified butter); 3 inches ginger, peeled and minced; 1 large onion, finely chopped; 454 grams paneer, cut into 1/2-inch cubes; 1 teaspoon salt; 170 grams tomato paste

Rosy's Palak Paneer is an Indian main course. One portion of this dish contains approximately 20g of protein, 44g of fat, and a total of 517 calories. This gluten free, lacto ovo vegetarian, and דל פחמימות, recipe serves 4. Head to the store and pick up cumin seed, paneer, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. Palak Paneer | Restaurant style Punjabi Palak Paneer, Dinner Tonight: Palak Aalu, Palak Paneer's Cousin, and Dinner Tonight: Palak Aalu, Palak Paneer's Cousin are very similar to this recipe.

Instructions

Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes.

Ingredients you will need

Cumin Seeds

Garlic

Ghee

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Garam Masala

Tomato Paste

Ginger

Onion

Sauce

Water

Salt

Stir in spinach and cook until hot, about 5 minutes.

Ingredients you will need

Spinach

Add paneer, and allow to cook an additional 5 minutes, or until hot.

Ingredients you will need

Paneer

Pour into a serving dish and sprinkle with cilantro and remaining garam masala.

Ingredients you will need

Garam Masala

Cilantro

Equipment

Sauce Pan

Ingredients

Servings:

1teaspoons

toasted cumin seed 4grams

chopped fresh cilantro 4grams

chopped fresh cilantro 283grams

box frozen chopped spinach, thawed and drained 1teaspoon

garam masala 1

bulb garlic, peeled and minced 60grams

ghee (clarified butter)3inches

ginger, peeled and minced 1large

onion, finely chopped 454grams

paneer, cut into 1/2-inch cubes 1teaspoon

salt 170grams

tomato paste

Recommended wine: Riesling, Gruener Veltliner, Sparkling Rose

Riesling, Gruener Veltliner, and Sparkling rosé are my top picks for Palak Paneer. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.