Indian palak, paneer, and chickpeas

Bela Shukla from Consulate Health Care’s corporate office shares her delicious authentic Indian recipe for palak (spinach), paneer, and chickpeas in the Consulate Family Cookbook. She has been making this recipe for her family for years. The chickpeas were added to the recipe especially for Bela’s daughter, who loves them. When Bela’s daughter visits from college, she often brings this dish back to her dorm with her because she loves it so much!

Ingredients:

1 tablespoon vegetable oil

½ of a six-ounce bag of pre-washed spinach

¼ Vidalia onion, chopped

2 chopped green onions

½ tablespoon minced garlic

½ large tomato (or one small tomato)

1 tablespoon sour cream

½ teaspoon red paprika

½ teaspoon salt

½ teaspoon sugar

½ cup water

1 15-ounce can chickpeas with olive oil

10 cubes of paneer (you can substitute tofu pieces)

Pita or naan bread

Directions:

In a one-quart pan with 1 tablespoon of oil, Sauté the spinach, onions, garlic, and tomatoes until tender.

Then add sour cream, red paprika, salt, sugar, and water.

Cook for 5 minutes and remove from heat.

Once it’s cooled, place entire contents in a blender and blend until it has smooth texture.

In the same one-quart pan, combine blender contents, chickpeas with olive oil, 10 cubes of paneer (or tofu).

Cook at low heat and serve with pita/naan bread.

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to GoodNews@consulatehc.com.