Saag Paneer

• Vegetarian
• Gluten free

• Produce

  • 1 lb Baby spinach, leaves
  • 1 Onion
  • 1 Serrano chile, fresh green

• Condiments

  • 1 cup Tomato sauce

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 tbsp Madras curry powder

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1 cup Half and half
  • 1/2 lb Paneer

Found on joanne-eatswellwithothers.com

Description

Ingredients

• ¼ cup vegetable oil
• ½ lb paneer, cut into 1-inch cubes
• 1 onion, coarsely chopped
• 1 fresh green serrano chile, stems discarded, coarsely chopped (dont remove the seeds)
• 1 tbsp Madras curry powder
• 1 tsp kosher salt
• 1 cup tomato sauce
• 1 lb baby spinach leaves
• 1 cup half and half

Directions

• Heat the oil in a large nonstick skillet over medium heat. Add the paneer in a single layer and cook until starting to brown, then flip over and repeat on all sides. Remove to a paper towel-lined plate, leaving as much oil in the pan as possible.
• Place the onion and chile into a food processor and pulse until minced. Add them to the skillet and saute over medium heat until the onion starts to brown, about 5 minutes.
• Sprinkle in the curry sauce and the salt, stirring constantly, for 30 seconds. Pour in the tomato sauce. Reduce the heat to medium-low and simmer, uncovered, stirring frequently, about 8 minutes, until most of the liquid evaporates.
• Increase the heat to medium-high and add in the spinach by the handful, allowing it to wilt before adding more. Repeat until all of the spinach has wilted.
• Stir in the half and half and the paneer. Simmer until heated through, about 5 minutes. Serve warm over rice or with naan.

Nutrition