Sanjivani Palak (Spinach) Paneer

Health Benefits:

 Sanjivani Palak Paneer is rich in protein, folic acid, vitamin C, calcium and many other important nutrients. Spinach is believed to be a superfood and rich source of vitamins, fibers and some iron. At Sanjivani, we recommend consuming spinach with calcium rich foods like paneer, yogurt or cheese to bind the oxalic acid present in the spinach to lower the risk of kidney stones in individuals prone to the same. Paneer is like firmer version of Cottage cheese which is high in calcium and protein.

Ingredients:

• Palak /Spinach leaves-4cups
• Paneer– diced-1 cup
• Onion, diced-1 cup
• Garlic, chopped or crushed-1 teaspoon

Spices:

• Cumin seeds-1 teaspoon
• Turmeric powder-1/2 teaspoon
• Clove-3 pieces
• Cinnamon Powder-½ teaspoon (or 2 cinnamon sticks of ½ inches)
• Bay leaf-1-2 pieces
• Ginger, grated-1 teaspoon
• Green chilies, ground/crushed-1/2-1 teaspoon based on how spicy hot it is preferred.
• Salt to taste or 1 teaspoon or based on health condition/s

Liquids:

• Canola/Avocado Oil-2 tablespoons

Cooking Instructions:

• Heat the oil in a pot and add cumin seeds, clove, cinnamon and bay leaves. Sauté them for about a minute until masala fragrance is noticeable.
• Add onion and sauté until they turn translucent or about 2 minutes. Then add ginger, green chilies, turmeric and garlic. Let them cook for another 30 more seconds.
• Grind the mixture to a nearly smooth puree and transfer it back to the cooking pot and cook on a medium flame for 3 minutes.
• Add paneer to the gravy and turn the stove off and let the paneer well-marinate in the palak

Serve it hot preferably with Paratha, Roti or Rice .