Tomato and Spinach Puree with Paneer

I cook with as few animal products as possible and was looking for an alternative to the cream based saag (or spinach) paneer that I love. A good friend shared this recipe with me and I am eternally grateful. It is so delicious and wonderful. It smells amazing! The tomatoes and spinach go perfectly with the paneer. I’ve made it twice in the last two days and no one is complaining.

Tomato and Spinach puree with paneer

Tomato and Spinach Puree with Paneer

Ingredients:

2 tablespoons vegetable oil
2 small onions, chopped
3 roma tomatoes, chopped
2 cups fresh spinach

1 tablespoon minced ginger
2 cloves minced garlic (you can press the ginger and garlic with a garlic press)

1/8 teaspoon turmeric
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper (add more if you like things spicy)
1 teaspoon garam masala (this ingredient is key so no substitutes please)

salt
paneer (available at Indian grocery stores or make your own, it’s simple)

To do:

Heat 1 tablespoon oil in small pan and add onion. Cook for 2-3 minutes and then add the tomatoes, cook for 5 minutes. Let cool. Place spinach in a blender or immersion blender and add tomato and onion mix on top. Puree this mix until smooth.

Clean your pan and add 1 tablespoon oil. Add the ginger and garlic and then the tomato + spinach puree and spices. Cook for 4-5 minutes on low heat and then add the paneer. Add salt to taste. Serve with rice or chapatis. Enjoy!

Lunch

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