Palak Paneer w/ Coconut Milk

Ingredients of Palak Paneer w/ Coconut Milk

1. Prepare 1 bag of spinach.
2. It's 1/2 of small onion; sliced.
3. You need 1 of Roma tomato; diced.
4. You need 1 knob of ginger; minced.
5. Prepare 3 of large garlic cloves; minced.
6. You need 1/2 of chili; minced.
7. It's of Paneer; cubed.
8. You need of Cumin seeds.
9. You need of Cumin Powder.
10. You need of Turmeric Powder.
11. It's of Kashmiri Chili powder.
12. You need of Garam Masala.
13. It's of Kasoori Methi.
14. You need of Coconut Milk.

Palak Paneer w/ Coconut Milk step by step

1. Boil up some water in a pot. Cook your spinach for 2 mins. Run under cold water, drain, and blend. Set aside. Some like to add cilantro, but I didn’t have any in the fridge :(.
2. Sauté the onions, garlic, ginger, and cumin seeds in a shallow pan w some oil..
3. As the onions begin to become translucent, add the turmeric, cumin powder, kashmiri chili powder, and the minced chili. Sauté until the onions are wilted. (Start w a little less than 1 tsp of each, you can add as you taste).
4. Omgggg I forgot the tomato! Add that in too! Let it get all mushy. Feel free to add in a splash of water or oil if it’s getting too dry..
5. Then the cream...
6. Then the spinach...
7. Then the paneer.. cook on med flame while stirring until it is to your desired consistency. You can use firm tofu if you’re lactose like me! Add salt to taste..
8. Always at the end - add a pinch of kasoori methi (twist between your fingers to release the aroma) and a pinch of garam masala. Top with the coconut milk and Enjoy!.

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