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Palak Paneer

1 Lbs. Spinach(6 cups)

2 Tbsp. olive oil, divided

6 garlic cloves, minced

1 onion, chopped

2 Tsp. garam masala

2 Tsp. cumin

2 Tsp. turmeric

1 tsp. chili powder

½ Tsp. red pepper flakes

2-3 inches ginger, sliced and peeled

½ jalapeno, sliced

2 tomatoes cubed

½ C cashews

2 C paneer, cubed


Heat 1 Tbsp. oil in a med high sauce pan, once heated add onions and cook for 4 minutes, add garlic, garam masala, cumin, turmeric, red pepper flakes & chili powder and cook for another 3 minutes.  In a food processor, process, spinach, jalapeno, tomatoes, cashews, and onion mixture.  Heat additional Tbsp. olive oil in same skillet and brown paneer for 1 minute a side, don’t let it melt.  Add spinach mixture and cook for 5 minutes or until heated through. 


There are a lot of ingredients in this recipe and some extra steps.  I have mead this without sautéing the onions and garlic and just adding everything to the food processor.  You loose a little taste but if you are in a hurry it works.  The paneer also does not have to be browned; it does give some additional flavor though.  You could also cut back on some of the spices as well.