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INGREDIENTS

1 pound Fresh Spinach
2 tablespoons Canola Oil
1 teaspoon Black or yellow mustard seed
1 small Red onion ; Finely chopped
6 cloves Garlic ; Finely chopped
1/2 teaspoon Cayenne
1 teaspoon Mango powder ; Or fresh lime juice
1 teaspoon Kosher Salt
1/2 teaspoon Punjabi garam masala
8 to 10 Grape tomatoes ; Cut in half
8 ounce Paneer ; Cut into 1" cubes and pan fried
1/2 Cup Heavy cream
1/2 teaspoon Tumeric

Servings

INSTRUCTIONS

Fill a medium size sauce pan halfway with water and bring it to a rolling boil over medium high heat. A few handfuls of the time, stir the spinach leaves into the water and let them wilt. Repeat until all the leaves have wilted. Then drain them in a colander and run cold water through them to cool them, this will also shock the leaves allowing them to retain bright green color. Finally, chop the spinach and put it in a bowl and don't worry about the water that continues to pool at the bottom of the bowl.

Heat the oil in a small sauce pan over medium heat. Add the Mustard seed and cover and cook until the seeds have stopped pumping, not unlike popcorn. About 30 seconds at onion, garlic, tumerick and Cayanne. Cook, uncovered, stirring occasionally, until the onion starts to soften up brown 10 to 12 minutes. The deep orange yellow spices mask the color of the onion but you'll definitely since the softness and smell the deep roasted aroma emanating from the skillet.

Stir in the spinach, including any of its green tinted water, and the mango powder, salt, garam masala and tomatoes. Simmer, uncovered, stirring occasionally for about five minutes.

Fold in the Paneer and simmer, uncovered, stirring occasionally to let the cheese warm through, 1 to 2 minutes.

Stir in the heavy cream, cover the skillet, and simmer; stirring occasionally, until the cheese has softened and the sauce has thickened slightly 8 to 10 minutes. Then serve.

NOTES

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Paneer with spinach and mustard seed

1 pound Fresh Spinach 
2 tablespoons Canola Oil 
1 teaspoon Black or yellow mustard seed 
1 small Red onion Finely chopped 
6 cloves Garlic Finely chopped 
1/2 teaspoon Cayenne 
1 teaspoon Mango powder Or fresh lime juice
1 teaspoon Kosher Salt 
1/2 teaspoon Punjabi garam masala 
8 to 10  Grape tomatoes  Cut in half
8 ounce Paneer Cut into 1" cubes and pan fried
1/2 Cup  Heavy cream 
1/2 teaspoon Tumeric

Stir in the spinach, including any of its green tinted water, and the mango powder, salt, garam masala and tomatoes. Simmer, uncovered, stirring occasionally for about five minutes.

Fold in the Paneer and simmer, uncovered,  stirring occasionally to let the cheese warm through, 1 to 2 minutes.

Stir in the heavy cream, cover the skillet, and simmer; stirring occasionally, until the cheese has softened and the sauce has thickened slightly 8 to 10 minutes. Then serve.

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Nutrition

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Serving Size: 1 Serving (285g)
Recipe Makes: 4 Servings

Calories: 183
Calories from Fat: 120 (66%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 2.5g
Cholesterol 20.4mg		6 %
Sodium 406mg		14 %
Potassium 811.2mg		21 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 10.4g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 183

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