Palak Paneer

Main Dishes

By Dan'l Leviton

An Indian spinach dish.

Serves
See recipe

Prep time
See recipe

Cook time
See recipe

Ingredients

  • At least 1 pound spinach
  • ½ teaspoon ground ginger
  • ⅓ teaspoon cinnamon
  • 1–2 green Serrano chiles
  • 2 small onions, chopped, divided
  • 1 tomato
  • 2 teaspoons minced garlic
  • ⅛ teaspoon salt or less
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ¼ teaspoon sugar or agave nectar
  • 1 8 oz package lite tofu, cut into ½-inch cubes

Instructions

  1. Wash and drain the spinach. Heat it in a covered pan with the ginger, cinnamon, chiles, one onion, and tomato, adding the spinach gradually as it cooks down.
  2. Cook until soft, allow it to cool enough for blending, then blend into a puree.
  3. In the same pan, heat the remaining onion until translucent. Add the garlic, salt, coriander, cumin, and sugar or agave nectar and stir.
  4. Add the spinach puree and cook for 2 minutes, stirring.
  5. Add the tofu cubes and simmer, covered, for 2 minutes. Serve over brown rice.

Source: NuSci legacy recipe archive.