“Just one small positive thought in the morning
can change your whole day.”
- The Dalai Lama
This recipe offers a delicious nightshade-free version of the classic palak paneer dish.
Ayurveda generally recommends reducing (or avoiding) nightshades -- including eggplant, peppers, tomatoes, potatoes, and paprika -- which are considered to be rajasic and tamasic. This is especially helpful in the case of digestive sensitivities, arthritis, autoimmune diseases, inflammation or chronic stress. Favouring sattvic foods can help promote peace of mind, and balance the digestive system and the emotions.
I am grateful to @honeyteaandghee for sharing her recipe.
Anti-Inflammatory Palak Paneer
Ingredients:
16 oz baby spinach
1/2 cup paneer, diced
1 tbsp ghee (or oil)
1 tsp garlic, minced
1 tsp ginger, minced
1/4 of medium sized onion
1/2 tbsp garam masala
1/3 cup cashews, soaked for 4+ hours
1 tsp cumin powder
1/2 tsp salt
1/2 tsp sucanat
The Recipe
1. Soak diced paneer in water
2. Heat large saucepan with 1/2 tbsp of ghee.
3. Add in spinach and allow to wilt, stir occasionally for about 2 mins.
4. In the meantime, combine onion, cumin, cashews, 1/2 cup water and blend in a high speed blender until a smooth paste forms.
5. Pour cashew mixture into a small bowl and add cooked spinach to the same blender bowl. Blend.
6. Heat the same large pan on medium heat with 1/2 tbsp ghee and add in 1 tsp minced garlic and 1 tsp minced ginger. Sauté until slightly browned and fragrant, about 1-2 minutes.
7. Add in cashew mixture and continue stirring for 6-8 minutes and then add in spinach mixture.
8. Stir in garam masala, salt, and sucanat. Continue cooking for an additional 5-7 minutes.
9. Then gently stir in paneer. Continue cooking for another minute, then turn off stove. Can garnish with 1 tsp kasuri methi (optional). Serve warm with rice or quinoa.
Recipe: @honeygheeandtea