Palak Paneer

Directions

1. 1
   Pressure Cooker
2. 2
   Set pot to sauté and when hot, put in the oil. When the oil starts to shimmer, put in the garlic and ginger and chili, and sauté for a bit.Dump all ingredients except paneer together and set to high pressure for 4 mins.When done, use as immersion blender and mush everything up into either a very smooth puree, or leave some bits un-chopped. You’ll probably have to tilt the pot a little to get your blender to work.Gently mix in the paneer and serve
3. 3
   Slow Cooker
4. 4
   Cook on high for 3 hours. Push the spinach down once so all gets moist.When done, use as immersion blender and mush everything up into either a very smooth puree, or leave some bits un-chopped
5. 5
   Gently mix in the paneer and serve
6. 6
   Notes
7. 7
   Now in this recipe, you can either buy ready-made paneer at the Indian grocery store, or better still, you can make your own paneer at home by following my very simple, fail-proof homemade paneer recipe.You can use either fresh or frozen spinach for this. If you’re using frozen, just break up the blocks of spinach a little.You can also mix up greens for this such as adding swiss chard, collard greens, or mustard greens. This would make it more of a saag paneer since Palak means spinach. It’s actually very tasty that way.Nutrition
8. 8
   Calories: 329kcal | Carbohydrates: 13g | Protein: 17g | Fat: 24g | Saturated Fat: 13g | Fiber: 5g | Sugar: 3g