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water paneer coconut oil tomato onion garlic ginger jalapeno ground turmeric ground coriander cumin seeds Garam Masala coconut milk
Viewed: 11 - Published at: 7 years agoIngredients
- 10 ounces Raw Spinach (rinsed, and any hard stems cut off/removed)
- 8 cups water to blanch the spinach with
- 8 ounces Paneer (cut into small bite size cubes)
- 2 - 3 tablespoons Coconut Oil
- 1 Medium Tomato (quartered, seeded, then diced into small pieces)
- 1 Medium Onion (diced)
- 1 Clove of Garlic (minced)
- 1/2 inch piece of Ginger Root (minced)
- 1 small jalapeno (or a comparable pepper (seeded and diced very small)
- 1/4 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Cumin Seeds
- 1/2 teaspoon Garam Masala (or a little more, if you really like that spice)
- 8 tablespoons Unsweetened Coconut Milk (or a milk of your choice)
Method
- In a large pot, bring water to a boil. In a large frying pan, heat oil on a low - medium heat, then add in chunks of cheese and fry/brown them on several sides until slightly golden. Set them on a separate plate or dish. In the same pan, at the same temperature, add in cumin seeds, turmeric, coriander, and garam masala and heat them for a couple minutes then add in onions, tomatoes, garlic, and ginger and saute them until the onions are translucent and the tomatoes have broken down some.
- Add spinach to boiling water, and blanch the leaves for 2- 3 minutes and then drain them well. Once drained and cooled enough to handle them, put them onto your chopping board and give them several rough chops with a big knife.
- Then add the cheese, spinach, and coconut milk back into the frying pan with everything else and let it simmer on a low heat for 10 - 15 minutes, so that all the flavors can marry together.
- Suggested Accompaniments: Brown or White Basmati or Long Grain Rice Naan Bread
- Serve and hope you Enjoy! xoxo
