So, I did a thing.
I bought a new Indian food cookbook!!! (It’s this one, if inquiring minds want to know.) I basically just snuck it into one of our massive Amazon purchases without anyone noticing and now I cantstopwontstop cooking Indian meals all day.
And now my husband has definitely noticed because I spend all my free time paging through it and sleep with it under my pillow for safekeeping (those toddler hands are cookbook-ripping TROUBLE, yo).
He was like, “don’t you think you have enough Indian food cookbooks?!?!”
THERE IS NEVER “ENOUGH”.
You’re still reading, so you must agree.
I knew y’all would take my side on this one.
My belly has a bit of a soft spot for paneer (uh, literally), so you can understand why the first recipe I had to share was for this palak paneer! It’s kind of like its cousin, saag paneer, but less creamy, more fresh, and, at least in this incarnation, filled with sweet cherry tomato juice in each bite.
This version is very lightly spicy to account for toddler tastebuds but feel free to add more (or less!) chili powder, to your discretion.
I served it with homemade naan, also from the book, but it would also be great over rice if that’s more your style.
- 3 tbsp canola oil
- 1 lb paneer, cut into ¾-inch cubes
- salt, to taste
- 2 medium onions, minced
- 1-inch piece of ginger, peeled and grated
- 5 garlic cloves, minced
- ½ jalapeno, seeded and minced
- 14 oz cherry tomatoes, halved
- 1 tbsp tomato paste
- 1½ tsp ground coriander
- 1½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp Kashmiri chili powder
- 1 lb baby spinach
- Place 3 tbsp canola oil in a large wok or nonstick skillet with a lid on high heat. Put the paneer cubes in the pan, lightly season with salt, and fry them, turning often, until golden on each side. Remove the paneer to a paper towel-lined plate, leaving as much of the oil as possible in the pan.
- Turn down the heat to medium and add the onions. Fry them for 8-10 minutes, or until golden. Add the ginger, garlic, and pepper to the pan. Stir to combine, then add in the cherry tomatoes and tomato paste.
- Place the lid on the pan and allow the tomatoes to cook for 6-8 minutes, until they soften and start to break down. Stir in the coriander, cumin, turmeric, chili powder, and 1¼ tsp of salt.
- Add the paneer back to the pan and stir until it is coated with the spices. Add the spinach in handfuls, wilting down one handful before you add the next and stirring to combine with the sauce.
- Once all of the spinach has wilted, remove from the heat and serve with naan.