Egg-Free Palak Paneer with Gluten-Free Naan

Ingredients

• about 450 g Paneer
• about 285 g Spinach
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 small Green Chilies
• 2 tablespoons Vegetable Oil
• 1 teaspoon Garam Masala
• 0.5 teaspoon Tumeric Powder
• 0.5 teaspoon Cumin Powder
• 0.5 cup Heavy Cream (dairy)
• 1 teaspoon Salt
• 4 pieces Gluten-Free Naan Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Blanch the spinach in boiling water for 1 minute, then transfer to an ice bath. Squeeze out excess water and blend into a smooth puree.
2. 2Heat vegetable oil in a pan over medium heat. Add chopped onion and sauté until golden brown.
3. 3Add minced garlic, grated ginger, and chopped green chilies (if using) and sauté for a minute.
4. 4Add garam masala, turmeric powder, and cumin powder and sauté for another minute.
5. 5Add the spinach puree and cook for 5-7 minutes, stirring occasionally.
6. 6Add paneer cubes and cook for 3-5 minutes.
7. 7Stir in heavy cream and salt. Simmer for 2 minutes.
8. 8Serve hot with gluten-free naan bread.

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