Palak Paneer

This. Is. Delicious. I added the cheese to Noah’s half and left it out of mine, but we both thoroughly enjoyed the meal. Feel free to adjust the seasonings to taste; Noah liked his with a little more ginger and pepper and I could’ve used a little less, myself. If you don’t feel like making the paneer yourself, you can either buy some from your local Indian market(s) or leave it out entirely and throw in some pre-cooked chicken cubes instead.

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Palak Paneer

YIELDS:4servings

PREP:10minutes

COOK:40minutes

RATING:

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NUTRITION FACTS

CALORIES:187kcal

PROTEIN:11g

TOTAL FAT:12g

MUFA:0.1g

PUFA:0.2g

SATURATED:9g

CHOLESTEROL:35mg

TOTAL CARBS:11g

FIBER:3g

SUGARS:5g

VITAMIN C:26%

POTASSIUM:385mg

SODIUM:59mg

CALCIUM:37%

IRON:15%

YIELDS:4servings PREP:10minutes COOK:40minutes RATING: Votes: 0 Rating: 0 You: Rate this recipe! NUTRITION FACTS CALORIES:187kcal PROTEIN:11g TOTAL FAT:12g MUFA:0.1g PUFA:0.2g SATURATED:9g CHOLESTEROL:35mg TOTAL CARBS:11g FIBER:3g SUGARS:5g VITAMIN C:26% POTASSIUM:385mg SODIUM:59mg CALCIUM:37% IRON:15%

ADJUST YIELD: servings

CHANGE UNITS:MetricUS Imperial

PRINT: Print Recipe

Ingredients

Palak Paneer

• 4tablespoonscoconut oil,divided
• 1/2teaspoonground turmeric
• 1/2teaspooncayenne,omit for AIP
• 1/4teaspoonsea salt
• 3/4poundpaneer,omit for AIP
• 1smallonions,chopped
• 4clovesgarlic,minced
• 11" pieceginger,peeled and minced
• 1/2teaspoongaram masala,omit for AIP
• 2teaspoonsground coriander,omit for AIP
• 1teaspoonground cumin,omit for AIP
• 1poundspinach,finely chopped
• 1/2cupwater
• 1/2cupcoconut yogurt

Paneer

• 8cupsmilk,whole
• 1/4cuplemon juice

Equipment

• cheesecloth
• cookware

Instructions

Palak Paneer

• Combine 3 tablespoons of coconut oil with the turmeric, cayenne, and salt. Gently toss in the paneer cubes, careful not to break them, and then marinate in the fridge for at least 30 minutes.
• Heat a large skillet over medium heat and cook the paneer until browned on each side, tossing every couple of minutes, then remove from the pan.
• Add the remaining tablespoon of oil to the pan and cook the onions, garlic, and ginger until caramelized, about 15 minutes. If it starts to burn or dry out, add a tablespoon or two of water.
• Add the garam masala, coriander, and cumin and cook, stirring, 3 minutes.
• Add the spinach and water and cook another 5 minutes.
• Remove from the heat and stir in the yogurt and then add the paneer. Cover the pan and return it to the heat to warm through, about 5 more minutes.

Paneer

• Place two layers of cheesecloth in a large strainer or colander and set it in the sink.
• Bring the milk to a low boil in a large saucepan over medium heat, stirring constantly.
• Add the lemon juice and reduce the heat to low, continuing to stir. The milk will start to separate into curds and whey. If it doesn't, return the heat to medium, add more lemon juice, and keep stirring gently.
• Pour the milk into the cheesecloth and rinse with cool water. Gather the ends of the cheesecloth and twist them together so your cheese forms a ball and the excess liquid is squeezed out. Let it drain for 5 minutes.
• To make a block, place the ball of cheese (still in the cheesecloth) on its side between two plates. Place some heavy items like canned goods on top and let sit in the fridge for 20 minutes.

Ingredients Palak Paneer 4tablespoonscoconut oil,divided 1/2teaspoonground turmeric 1/2teaspooncayenne,omit for AIP 1/4teaspoonsea salt 3/4poundpaneer,omit for AIP 1smallonions,chopped 4clovesgarlic,minced 11" pieceginger,peeled and minced 1/2teaspoongaram masala,omit for AIP 2teaspoonsground coriander,omit for AIP 1teaspoonground cumin,omit for AIP 1poundspinach,finely chopped 1/2cupwater 1/2cupcoconut yogurt Paneer 8cupsmilk,whole 1/4cuplemon juice Equipment cheesecloth cookware

Instructions Palak Paneer Combine 3 tablespoons of coconut oil with the turmeric, cayenne, and salt. Gently toss in the paneer cubes, careful not to break them, and then marinate in the fridge for at least 30 minutes. Heat a large skillet over medium heat and cook the paneer until browned on each side, tossing every couple of minutes, then remove from the pan. Add the remaining tablespoon of oil to the pan and cook the onions, garlic, and ginger until caramelized, about 15 minutes. If it starts to burn or dry out, add a tablespoon or two of water. Add the garam masala, coriander, and cumin and cook, stirring, 3 minutes. Add the spinach and water and cook another 5 minutes. Remove from the heat and stir in the yogurt and then add the paneer. Cover the pan and return it to the heat to warm through, about 5 more minutes. Paneer Place two layers of cheesecloth in a large strainer or colander and set it in the sink. Bring the milk to a low boil in a large saucepan over medium heat, stirring constantly. Add the lemon juice and reduce the heat to low, continuing to stir. The milk will start to separate into curds and whey. If it doesn't, return the heat to medium, add more lemon juice, and keep stirring gently. Pour the milk into the cheesecloth and rinse with cool water. Gather the ends of the cheesecloth and twist them together so your cheese forms a ball and the excess liquid is squeezed out. Let it drain for 5 minutes. To make a block, place the ball of cheese (still in the cheesecloth) on its side between two plates. Place some heavy items like canned goods on top and let sit in the fridge for 20 minutes.