Reprinted from Blue Apron
This Indian and Pakistani spinach dish is unforgettable for its flavorful combination of freshly ground spices balanced by creamy yogurt and fresh paneer cheese. We paired the classic with a crisp side salad of cucumbers, known as kachumber, seasoned with chaat masala — a blend of spices, including dried mango powder, cumin, coriander and ginger, just to name a few.
Makes 2 servings
4 ounces paneer cheese
4 Persian cucumbers
2 cloves garlic
1-inch piece ginger
1 red onion
4 ounces teardrop tomatoes (about ¾ cup)
1 pound baby spinach
1 teaspoon garam masala
½ teaspoon cumin seeds
½ teaspoon turmeric
½ cup plain yogurt
½ teaspoon chaat masala
2 pieces naan
Preheat the oven to 350°F. Wash and dry the fresh produce. Medium dice the paneer. Medium dice the cucumbers. Peel and mince the garlic and ginger. Peel and slice the red onion to get about ⅓ cup of slices (or however much you would like to use for the kachumber salad). Cut the tomatoes in half.
In a large pan, heat some olive oil on medium until hot. Add the spinach in batches, stirring to wilt it. Cook about 2 minutes total, or until all the spinach is completely wilted. Drain off any excess liquid from the pan.
Transfer the spinach to a cutting board and roughly chop it. Use a paper towel to sop up any extra liquid on the cutting board.
Wipe out the pan used for the spinach and heat a little olive oil on medium-high until hot. Add the paneer and cook 1 to 2 minutes, or until browned, stirring to ensure it makes contact with the pan on all sides. Add the garlic, ginger, garam masala, cumin seeds and turmeric. Cook about 30 seconds, or until fragrant, stirring.
Add the chopped spinach and yogurt to the pan with the paneer and cook about 1 minute, stirring until combined. Season with salt to taste.
In a small bowl, combine the chaat masala, the juice of half the lemon, and 1 to 2 tablespoons of olive oil. Whisk until combined and season with salt to taste. In a medium bowl, combine the cucumbers, some red onion, and the tomatoes. Add some of the dressing and toss to coat. Place the naan on the oven rack to warm it for 2 to 3 minutes, or until heated through. Divide the palak paneer between 2 plates. Serve with the naan and the kachumber salad. Enjoy!