Palak Paneer Recipe

Ingredients

• avocado oil2 tablespoons
• chopped cashews¼ cup
• shallot, minced½
• grated ginger1 tablespoon
• minced garlic1 tablespoon
• garam masala1 tablespoon
• curry2 teaspoons
• turmeric powder1 teaspoon
• sea salt1 teaspoon
• green bell pepper, sliced1
• tomatillos, chopped2
• water1 cup
• spinach, tightly packed8 cups
• fresh cilantro½ cup
• goat yogurt½ cup
• lime, juiced½
• goat feta1½ cups

Method

1. In a large saucepan over medium heat, combine oil, cashews, shallots, ginger, garlic, garam masala, curry, turmeric and salt. Whisk and sauté for about 1 minute to bloom spices.
2. Add green peppers, tomatillos and water. Sauté until veggies are soft. About 10 minutes.
3. Add in spinach and cilantro and cook for an additional 5 minutes.
4. Remove from heat and pour mixture into a blender or food processor. Blend until smooth.
5. Pour mixture back into pan and add yogurt, lime juice and feta. Mix thoroughly.
6. Serve with naan bread, which can also be gluten-free.

Swaps & notes

Palak paneer may seem like more of a dip or side dish, but it’s high in protein, nutrient-dense and very filling, so I recommend trying it for dinner.