Palak Paneer

I adore Indian food. I don’t cook much of it at home, as even I am intimidated by the ingredients lists sometimes and the time involved so most of the time I’ll just enjoy it in a restaurant. I’ve overcome the fear to learn how to make one of the simplest and in my opinion, tastiest, dishes–Palak Paneer. Palak Paneer is a spinach curry studded with cubes of paneer cheese, a fresh cheese similar to ricotta. Unlike my other favorite dishes Palak Paneer is relatively simple and doesn’t have to contain dozens of ingredients. It can be made restaurant-rich or be adapted to be a bit less of a fat bomb and still come out a winner.
I learned how to make paneer for this recipe after a few years of subbing tofu for the cheese. Tofu works just fine, but every once in a while I want it to be a little closer to the versions I order and for those paneer is required. The traditional versions would also use ghee (clarified butter) and cream, I use a little oil or butter and milk for my version. Some recipes have a list of spices a mile long, and you can definitely adapt the flavors that way to whatever suits you. I use a garam masala blend as the only spice in this version as it’s pretty easy to find these days either in Indian markets or online, as well as in some better-stocked grocery stores. If you can’t find it you can make your own blend or flavor the dish with garlic, coriander, ginger, turmeric, cayenne or chili powder and anything else that you like. This is a very easy dish to adapt to your tastes and preferences in terms of heat and depth of flavor.

Palak Paneer
4-6 servings

Ingredients:
16 oz frozen spinach or 32 oz fresh baby spinach
1 tablespoon oil or butter
1 small onion, small dice
2-3 tablespoons garam masala
1 tablespoon tomato paste or 1 tomato, seeded and diced
1 1/2 to 2 cups milk
8 oz paneer or 8 oz firm regular tofu cut into 1/2 inch cubes

Directions:
First, cook or thaw your spinach. If using frozen spinach, thaw it and squeeze out excess water and set aside. If using fresh, put into a large bowl and microwave for 7-8 minutes until wilted and allow to cool. Drain off excess water and set aside.
Heat oil in a medium saucepan over medium heat and add onion, cooking until soft, about 8 minutes or so. Stir in two tablespoons of the garam masala (or whatever spice blend you’re using) and tomato paste, if using. When the spices and paste are evenly distributed stir in the spinach and a cup and a half of milk and bring to a simmer, stirring from time to time to keep from burning. Add the more milk if you want the texture soupier and taste for seasoning, adding salt as desired and more garam masala if needed and the fresh tomato if using. While the spinach is simmering brown the paneer or tofu cubes in a little more oil if desired. Fold the paneer or tofu cubes gently into the spinach and simmer for 3 to 5 more minutes.
Serve over basmati rice, brown rice or with some toasted naan.