Gluten-Free Palak Paneer with Quinoa

Ingredients

• 1 lb Paneer
• 1 lb Spinach
• 1 medium Onion
• 1 medium Tomatoes
• 1 tbsp Ginger-garlic paste
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 1/2 cup Heavy cream (or coconut cream)
• 2 tbsp Cooking oil
• 1 cup Quinoa

Instructions

1. 1Measure the 1 cup of quinoa into a medium saucepan. Add 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. 2Fill a large bowl with ice water. Bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 1 lb of spinach to the boiling water and cook for 1 minute. Immediately remove the spinach with a slotted spoon and plunge it into the ice water to stop the cooking. Drain the spinach well and squeeze out any excess water. Place the drained spinach in a blender or food processor and blend until you have a smooth puree.
3. 3Heat the 2 tbsp of cooking oil in a large skillet or pot over medium-high heat (375°F / 190°C). Add the 1 medium onion, chopped, and sauté for 5-7 minutes, or until the onion is softened and golden brown. Stir frequently.
4. 4Add the 1 tbsp of ginger-garlic paste to the skillet and cook for 1 minute, stirring constantly, until fragrant.
5. 5Add the 1 medium tomatoes, chopped, to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and broken down.
6. 6Stir in the 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp garam masala. Cook for 2 minutes, stirring constantly, until the spices are fragrant.
7. 7Pour the spinach puree into the skillet. Stir well to combine with the onion and tomato mixture. Cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
8. 8Add the 1 lb of paneer, cut into 1-inch cubes, and the 1/2 cup of heavy cream (or coconut cream) to the skillet. Stir gently to coat the paneer. Reduce the heat to medium-low (300°F / 150°C) and simmer for 5 minutes, or until the paneer is heated through and the sauce is creamy. Do not boil.
9. 9Serve the palak paneer hot, spooned over the cooked 1 cup of quinoa.

Substitutions

Related Guides