Slow Cooker Palak Paneer

Ingredients

• about 450 g Paneer
• about 285 g Spinach
• 1 large Onion
• 1 tbsp Ginger
• 3 cloves Garlic
• 1 tbsp Garam Masala
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Powder
• 0.5 cup Heavy Cream
• 2 tbsp Ghee
• 1 tsp Salt

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

Instructions

1. 1Cut the about 450 g of paneer into 2.54 cm cubes.
2. 2Heat 2 tbsp of ghee in a large skillet or pot over medium-high heat (176.7°C / 175°C). Add the 1 large onion, chopped, and cook, stirring occasionally, until it is golden brown and smells slightly sweet, about 8-10 minutes.
3. 3Add the 1 tbsp of ginger and 3 cloves of garlic, minced, to the skillet and cook for 1 minute more, until fragrant, stirring constantly.
4. 4Add the about 285 g of spinach to the skillet. Cook, stirring, until the spinach wilts down completely, about 3-5 minutes.
5. 5Carefully transfer the contents of the skillet (onion, ginger, garlic, and spinach mixture) into the slow cooker pot.
6. 6Add the about 450 g of paneer cubes, 1 tbsp of garam masala, 0.5 tsp of turmeric powder, 0.5 tsp of cumin powder, 0.5 cup of heavy cream, and 1 tsp of salt to the slow cooker.
7. 7Stir everything together gently to combine all the ingredients.
8. 8Cover the slow cooker and cook on low for 3 hours or on high for 1.5 hours. The dish is ready when the sauce has thickened slightly and the paneer is heated through.
9. 9Serve the Palak Paneer hot.

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