Gluten-Free Palak Paneer with Quinoa

Ingredients

• about 450 g Paneer (Indian cheese)
• about 450 g Spinach
• 1 medium Onion
• 1 tbsp Ginger-garlic paste
• 1 number Green chilies
• 1 cup Tomato puree
• 1 tsp Garam masala
• 0.5 cup Cream (or coconut cream)
• 2 tbsp Ghee or oil
• 1 cup Quinoa
• 1 tsp Salt

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

Instructions

1. 1In a medium saucepan, combine the 1 cup of Quinoa with 2 cups of water. Bring the water to a boil over high heat (approximately 204.4°C / 200°C), then reduce the heat to low (approximately 93.33°C / 95°C), cover the saucepan, and simmer for 15 minutes until all the water is absorbed and the quinoa is fluffy. Set the cooked quinoa aside.
2. 2Bring a large pot of water to a rolling boil over high heat (approximately 204.4°C / 200°C). Carefully add the about 450 g of Spinach and blanch for exactly 2 minutes until the leaves are wilted and bright green. Immediately drain the spinach using a colander, then transfer it to a blender and blend until you have a smooth, vibrant green puree. Set the spinach puree aside.
3. 3Heat the 2 tbsp of Ghee or oil in a 25.4 cm skillet over medium-high heat (approximately 190.6°C / 190°C). Add the 1 medium Onion, finely chopped, and sauté for 5-7 minutes, stirring occasionally, until the onions are golden brown, smell sweet, and are visibly browned.
4. 4Add the 1 tbsp of Ginger-garlic paste and the 1 Green chili, finely chopped, to the skillet. Sauté for 1 minute, stirring constantly, until the mixture becomes fragrant.
5. 5Stir in the 1 cup of Tomato puree and the 1 tsp of Garam masala. Continue to cook over medium-high heat (approximately 190.6°C / 190°C) for 5 minutes, stirring occasionally, until the mixture has thickened slightly and the raw tomato smell has disappeared.
6. 6Pour the reserved spinach puree into the skillet. Stir well to combine it with the tomato mixture. Reduce the heat to medium-low (approximately 148.9°C / 150°C) and simmer for 10 minutes, stirring occasionally, until the sauce has darkened slightly and smells rich.
7. 7Add the about 450 g of Paneer, cut into 2.54 cm cubes, and the 0.5 cup of Cream (or coconut cream) to the skillet. Stir gently to coat the paneer with the sauce. Continue to simmer on medium-low heat (approximately 148.9°C / 150°C) for another 5 minutes, stirring occasionally, until the paneer is heated through and the sauce is creamy. Stir in the 1 tsp of Salt.
8. 8Serve the Palak Paneer hot, spooned over the cooked 1 cup of Quinoa.

Substitutions

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