Palak Paneer

Scale: Scale recipe

Ingredients

• 10oz bag of frozen spinach
• 1/3 cup raw cashews
• Coconut oil
• 1 onion, chopped
• 1 1/2 tsp cumin seed
• 1 inch of ginger, minced
• 4 cloves of garlic, minced
• 1 serrano pepper or jalapeño
• 1-2 tbsp tomato paste
• 1 cup vegetable broth
• 2 tsp curry powder
• 1 tsp garam masala
• 1 block of paneer, cubed

Steps

• Bring two pots of water to boil.
• Boil the cashews in water or 15 minutes.
• Boil the spinach for 2 minutes, then strain and rinse with cold water.
• In a large, rimmed skillet, heat coconut oil and sauté the onion until it is transparent.
• Add the cumin, ginger, garlic, tomato paste, and pepper and cook for another minute or two.
• When the cashews have finished, add the onion mixture, spinach, and drained cashews to a food processor and blend until smooth.
• In the meantime, heat more oil in the same skillet.
• Add the curry and garam masala and cook for about 30 seconds.
• Add the pureed mixture back to the skillet, along with the paneer, and cook for another few minutes.