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.