Palak Paneer
Serving size: 2
Vegetarian
Ingredients:
- 3 bunches of spinach
- Ginger
- Fresh paneer*
- Raw sheep or goat cream
- Raw cultured butter
- Cumin seeds
- Mustard seeds
- Asafoetida
- Turmeric
- Garam masala
- Coriander
- Sea Salt
- Lemon wedge
Optional: Sprouted pistachio butter, pumpkin seed oil
Serving size: 2
Vegan
Ingredients:
- 3 bunches of spinach
- Ginger
- Firm tofu small cubes*
- Coconut milk/cream
- Cold pressed pumpkin seed oil
- Cumin seeds
- Mustard seeds
- Asafoetida
- Turmeric
- Garam masala
- Coriander
- Sea Salt
- Lemon wedge
Optional: Sprouted pistachio butter
Directions
- Add 1 tbsp of ghee or coconut oil to skillet at medium heat and add mustard and cumin when warmed and then cover skillet. As soon as cumin and mustard seeds start to crack, wait a minute for the spices to release their flavor into the oil.
- Add ginger to the skillet with all the remaining spices. Allow spices to fry for 2 minutes and shut off the heat.
- Whilst the spices are frying steam the spinach for 5-7 minutes.
- Chop up the amount of paneer/ tofu you would like to add to this creation and sauté in a skillet with a 1tsp and a half of ghee or coconut oil.
- In a bowl add coconut cream or raw dairy cream and add cooled down spices to the mixture with fresh chopped cilantro. Add steamed spinach and blend.
- Add salt to taste and once the puree is not piping hot add 2-4 tablespoons of raw butter. Let your gut guide you 😉
- Add sautéed paneer/tofu into puree and squeeze that fresh lemon into your Palak Paneer.
- Say a prayer of gratitude. By now your taste buds are ready you slap you in anticipation to enjoy this sumptuous meal. Go for it!
