Gluten-Free Palak Paneer with Quinoa

Ingredients

• about 450 g Paneer
• about 285 g Spinach
• 1 cup Quinoa
• 1 medium Onion
• 2 medium Tomato
• 1 tbsp Ginger-garlic paste
• 1 tsp Garam masala
• 1/4 cup Cream
• 2 tbsp Ghee
• 2 cups Water

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

Instructions

1. 1Rinse the 1 cup of Quinoa thoroughly under cold water. Place the rinsed quinoa in a medium saucepan with 2 cups of Water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
2. 2Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Carefully add the about 285 g of Spinach to the boiling water and blanch for exactly 2 minutes. Immediately drain the spinach and transfer it to a blender or food processor. Puree the spinach until smooth.
3. 3Heat the 2 tbsp of Ghee in a large skillet over medium-high heat (190.6°C / 190°C). Add the 1 medium Onion, chopped, and cook, stirring occasionally, until it is golden brown, about 8-10 minutes. Add the 1 tbsp of Ginger-garlic paste and cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the 2 medium Tomatoes, chopped, to the skillet. Cook, stirring occasionally, until the tomatoes have softened and broken down, about 5-7 minutes.
5. 5Stir in the pureed spinach, 1 tsp of Garam masala, and salt to taste. Cook this mixture, stirring often, for 5-7 minutes until it has thickened slightly.
6. 6Add the about 450 g of Paneer, cut into 2.54 cm cubes, and the 1/4 cup of Cream to the skillet. Stir gently to combine, then reduce the heat to medium-low (148.9°C / 150°C) and simmer for 2-3 minutes, allowing the paneer to heat through and the sauce to meld. Do not overcook.
7. 7Fluff the cooked quinoa with a fork. Serve the Palak Paneer hot alongside the fluffy quinoa.

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