This is one of the most popular Indian dishes in restaurants around the US, as well as from Trader Joe’s frozen entree section! Make your own takeout; it’s easy and freezes incredibly well!
This recipe uses a good amount of this week’s produce box: spinach (from this AND last week’s box), garlic scapes, onions, tomatoes
4 tbsp butter
1 XL onion, chopped – or use the 3 onions from this week’s box
3 garlic scapes (from this week’s box), chopped – or use 4 to 5 garlic cloves
2 inches ginger root, peeled and chopped – or use 1 tbsp dried ginger
1 tbsp cumin
1 tbsp garam masala (an Indian spice blend, available at Kroger)
2 tsp ground turmeric
1 tsp cayenne (optional if you don’t like spicy)
1 tsp ground coriander
1 tbsp salt, to taste
1/2 tsp ground black pepper
2 large tomatoes – I used 2 tomatoes from this week’s box
1 lb fresh spinach, stems removed, roughly chopped – I used the bags from this week’s and last week’s box
3/4 cup half and half or heavy cream
8 oz paneer cheesem cut into cubes (available at Kroger), you can substitute halloumi cheese, or any other protein
1. Melt butter in a large pot (I use a large Dutch oven), and add onion, garlic and ginger. Cook about 5 minutes over medium heat, until starting to caramelize. Add in spices and cook another 3-4 minutes – these will get VERY brown, which is good!
2. Stir in tomatoes, which helps to scrape some of the browned spices off the bottom of pot. Don’t worry, all of the spice crust on the bottom will come up. Then add spinach, in batches if needed, until wilted.
3. Turn off heat. Add spinach mixture to a blender. Carefully blend to desired consistency. If desired, brown paneer cheese in a skillet in oil. Alternatively, you can cube and add directly back to the spinach mixture after it is pureed.
4. Add in half and half, and season to taste with salt.
5. Serve with rice and naan bread. You can cool the mixture completely and it will freeze incredibly well for future meals!
Submitted by CSA Member Mary who picks up at the Wards Corner drop site.
