Palak Paneer

paneer in a spiced spinach gravy

Makes 4 servings · 336 kcal per serving

Ingredients

• 400 g Spinach
• 220 g Paneer
• 140 g Onion
• 100 g Tomato
• 32 g Heavy Cream
• 32 g Ghee
• 24 g Ginger-Garlic Paste
• 12 g Green Chili
• 6 g Ground Coriander
• 6 g Garam Masala
• 4 g Cumin Seed
• 4 g Kashmiri Chili Powder
• 8 g Salt
• 2 g Kasuri Methi

Method

1. Blanch the spinach 30 s in boiling water, then shock in cold water and blend to a purée; this keeps it green.
2. Masala: Cook the cumin seeds in the ghee, then the onion until golden. Add the ginger-garlic paste and green chili for 1 min, then the coriander and Kashmiri chili. Add the tomatoes and cook until soft. Blend smooth for a restaurant texture, or leave it rustic.
3. Stir in the spinach purée with a splash of water and simmer 5 min. Add the cream, garam masala, salt, and the kasuri methi crushed between your palms. Fold in the paneer and warm through, ~3 min; sear the cubes first if you want a firmer bite. Don't boil hard once the cream is in.