Spiced Spinach with “Paneer” (Palak
“Paneer”)
YIELD: 10 CUPS (2.37 L)
This is probably one of the most
commonly known Indian dishes in the
West—and one of the most seemingly
complicated. In fact, it is utterly simple
to make. I like having a large batch on
hand because we eat through it so
quickly. This is one of my girls’
favorite dishes—and I never even have
to hide the spinach.
2 tablespoons oil
1 tablespoon cumin seeds
1 teaspoon turmeric powder