Palak Paneer
Palak paneer is a lightly spiced Indian dish made with fresh spinach and fried paneer cheese cubes. Cherry tomatoes give it a bit of sweet lightness.
Yield: 4 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once all of the spinach has wilted, remove from the heat and serve with naan.
Recipe from Made In India
Recipe by Joanne Eats Well With Others at