Palak Paneer

Palak Paneer

I developed this recipe during the pandemic when I had trouble finding the frozen Trader Joe’s palak paneer in-stock. It had been one of my favorite things to stash in the freezer for an easy dinner and I was missing both the ease and the flavor of picking up a few packages. I am not claiming this is a traditional or authentic version of the recipe, but I like as much or more than the Trader Joe’s version. Keeping to the original spirit of the Trader Joe’s frozen option, I usually enjoy this recipe for dinner the first day I make it and portion out the rest to stock my freezer for future meals.

Makes: 10-12 servings

Palak Paneer

Prep time:

Total time:

Ingredients:
  • 16 ounces baby spinach
  • 2 tablespoons ghee
  • 1 medium onion, chopped
  • 1-2 serrano peppers, stem and seeds removed and roughly chopped
  • 3-5 cloves of garlic, roughly chopped
  • 1-inch ginger root, roughly chopped
  • 1 teaspoon salt
  • 1 tablespoon garam masala
  • 1½ teaspoons cumin seeds
  • 1½ cups diced tomatoes (fresh or canned)
  • 1 cup water
  • ½ cup heavy cream
  • 32 ounces paneer cheese, cut into bite-sized cubes

Directions:
  1. Bring a medium pot of water to a boil. Meanwhile, fill a large bowl with a mix of ice and cold water.
  2. Add spinach to the boiling water and cook for 1 minute. Drain and transfer to a bowl of ice water to cool completely. Drain well.
  3. Melt ghee in the same pot over medium heat. Add onion, serrano, garlic, ginger and salt. Cook for 2-3 minutes until fragrant. Add garam masala and cumin seed. Cook an additional 1-2 minutes until spices are toasted and onion is tender.
  4. Stir in tomatoes and water. Cook for 3-5 minutes to infuse flavors.
  5. Transfer tomato mixture to a blender and add spinach. Blend until mixture is very finely chopped; return to the pan.
  6. Stir in heavy cream, bring to a simmer, and cook 4-6 minutes until sauce is slightly thickened.
  7. Add paneer and cook for 5-7 minutes until cheese is heated through. Adjust seasoning to taste.
  8. Serve with rice or naan.

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Amber HansonNaturally Well WBL