Saag Paneer (Nut-Free)

Ingredients

• about 400 g Paneer (Indian cheese)
• about 450 g Spinach
• 1 medium Onion
• 1 tablespoon Ginger-garlic paste
• 2 small Green chilies
• 2 tablespoons Sunflower seed butter
• 1/2 cup Heavy cream (dairy or non-dairy)
• 1 teaspoon Garam masala
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt

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

Instructions

1. 1Fill a medium pot with water and bring it to a rolling boil over high heat. Add the about 450 g of spinach to the boiling water and cook for exactly 2 minutes. Prepare a large bowl filled with ice water. Immediately transfer the blanched spinach from the boiling water into the ice water bath. Once the spinach is cool, remove it from the ice bath and gently squeeze out as much excess water as possible. Place the squeezed spinach into a blender and puree until smooth.
2. 2Place a large skillet or pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil and let it heat for 1 minute. Add the chopped 1 medium onion to the hot oil. Cook, stirring occasionally, for 8-10 minutes, or until the onion is golden brown and appears softened.
3. 3Add the 1 tablespoon of ginger-garlic paste and the 2 small green chilies (finely chopped) to the skillet with the onions. Stir and cook for exactly 1 minute, until fragrant.
4. 4Pour the pureed spinach into the skillet. Add the 2 tablespoons of sunflower seed butter, the 1/2 cup of heavy cream, the 1 teaspoon of garam masala, the 1/2 teaspoon of turmeric powder, the 1/2 teaspoon of cumin powder, and the 1 teaspoon of salt. Stir everything together until well combined. Reduce the heat to low (121.1°C / 120°C) and let the mixture simmer gently for 10 minutes, stirring occasionally, until it has thickened slightly.
5. 5Gently add the about 400 g of paneer, cut into 2.54 cm cubes, to the simmering mixture. Stir carefully to coat the paneer cubes with the sauce. Continue to cook for another 5 minutes over low heat (121.1°C / 120°C), or until the paneer is heated through. Serve hot.

Substitutions

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