Saag Paneer (Nut-Free)

Ingredients

• 14 oz Paneer (Indian cheese)
• 1 lb 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

Instructions

1. 1Fill a medium pot with water and bring it to a rolling boil over high heat. Add the 1 lb 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 (350°F / 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 (250°F / 120°C) and let the mixture simmer gently for 10 minutes, stirring occasionally, until it has thickened slightly.
5. 5Gently add the 14 oz of paneer, cut into 1-inch 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 (250°F / 120°C), or until the paneer is heated through. Serve hot.

Substitutions

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