Gluten-Free Palak Paneer with Quinoa

Instructions

1. 1Measure the 2 cups of quinoa into a medium saucepan. Add 4 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2Fill a large bowl with ice water. Bring a large pot of water to a rolling boil over high heat. Add the about 450 g of spinach to the boiling water and blanch for exactly 2 minutes. Immediately transfer the spinach to the prepared ice water bath to stop the cooking. Once cooled, lift the spinach from the ice water, squeezing out as much excess water as possible with your hands. Place the squeezed spinach into a blender and blend until you have a smooth puree.
3. 3Place a 30.48 cm skillet over medium-high heat (about 190.6°C/190°C). Add the 2 tbsp of ghee. Once the ghee is melted and shimmering, add the 1 medium onion, which has been finely chopped. Sauté the onion for 8-10 minutes, stirring occasionally, until it is golden brown and softened.
4. 4Add the 1 tbsp of ginger-garlic paste and the 1 green chili, which has been finely chopped. Cook for 1 minute, stirring constantly, until fragrant.
5. 5Stir in the spinach puree. Add the 1.5 tsp of spices (garam masala, cumin, coriander) and salt to taste. Cook the mixture for 5-7 minutes, stirring frequently, until it has thickened slightly and the flavors have melded. The mixture should be a deep green color.
6. 6Cut the about 450 g of paneer into 2.54 cm cubes. Add the paneer cubes and the 1/2 cup of cream to the skillet. Stir gently to combine. Reduce the heat to low (about 148.9°C/150°C) and simmer for 5 minutes, allowing the paneer to heat through and the sauce to become creamy. Do not boil.
7. 7Serve the Palak Paneer hot alongside the cooked 2 cups of quinoa.

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