Spinach Paneer (GF)
The word Paneer is of Persian origin and is used to refer to any type of cheese. Paneer is normally homemade by Indian families, boiling whole milk and adding some lemon juice. My Grandma tried several attempts to make Paneer using Soya Milk and Almond Milk, but it didn’t work, so this is a vegetarian recipe using full fat dairy paneer and is dedicated to my brother
My brother loves Paneer and will eat it, in pretty much any form. This paneer dish is packed with amazing healing spices and antioxidants from the spinach and thus is a complete meal full of your veggies and protein. I hope you love it, a much as I love you, Mr D!
Ingredients
- 1 tsp. turmeric
- ½ tsp. cayenne
- ½ tsp. salt (to taste)
- 3 tbsp. coconut oil
- 12 ounces paneer
- 16 ounces spinach
- 1 onion, chopped
- 1 tomato, chopped
- 1 inch ginger, chopped
- 3 cloves garlic, minced
- 1 chilli (deseeded)
- ½ tsp. garam masala
- 2 tsp. coriander powder
- 1 tsp. cumin powder
Method
- In a bowl mix the turmeric, cayenne and salt and paneer, make sure the pieces are well covered
- Heat half the oil and pan fry until at least golden on a couple of each side, set aside
- Steam the spinach in a little broth, let cool and blend
- Add the remaining oil to the pan, add the onions, tomato, chilli, ginger and garlic and cook until the onions are soft and starting to caramelize
- Add the garam masala, cumin, coriander continue to cook until the spices are well incorporated, c. 5 minutes
- Add the spinach, combine and cook for another 5 minutes
- Add the paneer and continue to cook, make sure well combined and try not break the paneer pieces as you mix
- Serve hot with rice or roti
