Creamy Spinach and Paneer (2024)

• 10 ounces raw spinach, roughly 6 to 8 cups lightly packed, finely chopped or pulsed in a food processor
• 8 ounces paneer, cut into small bite size cubes
• 2 to 3 tablespoons coconut oil, or ghee or an oil of your choice
• 1 teaspoon ground coriander
• 1 teaspoon garam masala, or a little more, if you really like that spice
• ½ teaspoon cumin seeds, can use Ground Cumin, if you prefer
• ¼ teaspoon ground turmeric
• 1 medium yellow onion, diced small
• 1 medium tomato, quartered, seeded, then diced into small pieces
• 1 small jalapeno, or a comparable pepper, seeded and minced (optional)
• 1 clove garlic, minced
• ½ inch knob ginger, minced
• ½ cup vegetable broth, or more to get to the viscosity that you like
• ½ to ¾ cup unsweetened coconut milk, or a little more if you'd like
• salt, to taste

Suggested Accompaniments:

• your favorite grain
• naan

• In a large frying pan, heat the oil over medium-low heat, then add in the paneer. Fry for several minutes on several sides until they are slightly golden. Transfer them onto a plate.

• Using the same pan, at the same temperature, add in coriander, garam masala, cumin seeds, and turmeric and heat 1 to 2 minutes to enliven the spices and then add in onion, tomato, jalapeno, garlic, ginger and sauté until the onion is translucent and the tomato has broken down some, 5 to 8 minutes.

• Add the spinach to the skillet and allow it to wilt down some as you sauté it for a few minutes. Stir in the vegetable broth and coconut milk and let it simmer over low heat for 10 to 15 minutes, so that all the flavors can marry together. Taste and add salt to your liking. Stir in the paneer and let simmer for an additional 5 minutes or so. If you'd like it to be "soupier", then add a little more coconut milk, water, or vegetable broth.

• Serve with your favorite grain or naan, if using and enjoy!