My mum is the source of this Thanksgiving ham dish. On the day of my birthday, she’d make this simple recipe. Made with pineapple slices, maraschino cherries, brown sugar, honey, and a ton of other delicious ingredients. For Thanksgiving, Christmas, or any other special event, you’ll adore this ham supper. It’s also delicious year-round.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons vegetable oil, divided
- 2 cups chopped fresh spinach
- 1 teaspoon ground cumin
- ¾ cup chopped onion
- 2 green chile peppers, chopped
- 2 teaspoons chopped garlic
- 2 tomatoes, chopped
- ½ cup water
- 2 teaspoons ground coriander
- 1 teaspoon ground red chiles
- 2 tablespoons salt
- 8 ounces paneer, cubed
Instructions
- Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
- Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
- Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 6 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 7499 mg |
| Sugars | 9 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
So good! I took the liberty of pureeing everything and using twice the paneer! I thought the spinach was skimpy, so I added a pound of frozen spinach to my Vitamix, then threw it back in my pan to heat up again. I then added more Indian dried red chili I had in the cupboard. Extra cumin and only salting to taste at the end and serving over Jasmine rice made for a perfect lunch with leftovers.
This has WAY WAY WAY too much salt as written. I significantly reduced the amount of salt, and it was very good. Maybe 1 to 1 1/2 tsp is good. In any case, don’t just put 2 Tbsp in there like the recipe says, start small and start it to taste.
This is a great fresh tasting and quick palak paneer. The recipe calls for too much salt, though! I think they meant teaspoons and wrote tablespoons. I keep paneer around to go in the microwavable pouches of saag paneer for school lunch. I had all the other ingredients in my pantry, so when confronted with a “oh, man, what’s for lunch?” I made this for my kids. They loved it. I loved it. It’s worth trying.
One of my favourite things to eat!
Pretty good if only i didn’t add as much salt as it says. But i added more tomato to reduce the saltiness.
This recipe doesn’t have as much spinach as the local E. Indian restaurants put in their dishes, but it was still good.