Spinach Paneer- Dairy Free!!Posted: September 28, 2013
1 Tablespoon ghee
1 Tablespoon minced ginger
1 Tablespoon minced garlic
1/8 teaspoon cayenne
1/3 teaspoon jalapeno- minced
1/2 teaspoon cumin
1 teaspoon garam masala
1/3 teaspoon cardoman
1/3 teaspoon tumeric
3 Tablespoons beef or chicken stock
1 pound spinach
1/2 cup coconut milk yogurt- see recipe HERE.
1) Sauté ginger, cayenne, jalapeno until softened and aromatic. Add garlic and sauté until slightly browned…about 3 to 4 minutes.
2) Add stock and simmer a few minutes. Add spinach, cover and let cook a few minutes, then stir to mix onions and spices well with spinach.
3) Cover again alt let cook a minute or two, until spinach is wilted and bright green.
4) Remove from heat and stir in yogurt a little at a time to keep it from curdling. Serve immediately.