Palak Paneer
I admit, I don’t know a lot about Indian food. When I recently visited Marigold Maison I had the opportunity to try a variety of dishes and one of my favorites was Chef Sunil’s Palak Paneer. Growing up in Punjabi, this dish is something that was a staple in his family and he has perfected the flavors and composition of this dish.
The smooth consistency and strength of flavors in the dish provide an intense journey that even the most devout spinach-hater is sure to appreciate.
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp paprika
- 3 tsp kosher salt
- 1/4 cup corn flour
- 1/2 inch thumb ginger
- 4 cloves garlic minced
- 2 tsp dry fenugreek leaves
- 1/2 cup pomace olive oil
- 1/2 cup cream
- 28 oz fresh spinach
- 4 cups water
- 12 oz paneer cut into 1 inch cubes and pan fried in pomace oil until lightly browned
- Place spinach in a blender with 4 cups of water and blend until finely pureed
- Heat 1/2 cup of pomace oil in a large skillet over medium heat
- Add ginger, garlic and fenugreek leaves and cook unti lightly brown
- Add spinach puree to pan and cook another 4 minutes, stirring occasionally
- Serve with naan or rice
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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