Palak Paneer

Ingredients

• cooking spray
• 1/2 pound paneer, cubed
• 2 tablespoons canola oil, divided
• 1 teaspoon cumin seeds
• 1 1/2 cups water
• 1 (10 ounce) package fresh spinach
• 1 large tomato, diced
• 3 cloves garlic
• 2 dried red chile peppers, or to taste
• 1 tablespoon chopped fresh ginger root
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 pinch salt to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Spray a large skillet with cooking spray, add 1 tablespoon of the canola oil and set over medium-high heat. Add the paneer cubes and cook, turning, until golden on all sides, about 8 minutes. Transfer to a plate.

2. Bring a pan of water to a boil. Add the spinach and cook for 2 minutes until wilted. Drain, rinse under cold water and squeeze dry.

3. Blend the spinach with a splash of water until smooth and set the puree aside.

4. Heat the remaining 1 tablespoon canola oil in the same skillet over medium heat. Add the cumin seeds and dried red chiles and cook until the seeds sizzle, about 1 minute.

5. Add the garlic and ginger and cook for 1 minute. Add the diced tomato and cook, stirring, until soft and pulpy, about 5 minutes.

6. Stir in the curry powder, ground coriander, ground turmeric and salt and cook for 1 minute.

7. Pour in the spinach puree and simmer for 5 minutes, stirring. Add the paneer and simmer for 5 more minutes until heated through. Adjust salt and serve hot.