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Per serving
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- 1
Fry the paneer
Cut the paneer into 1/2-inch thick slices, then into bite-size pieces roughly 1 x 1 inch. Melt 2 tablespoons of the ghee in a nonstick pan over medium-high heat. Fry the paneer in two batches, 1 to 1 1/2 minutes per side, until light golden. Drain on a paper towel-lined plate and set aside.
- 2
Saute the onion and spices
Melt the remaining 2 tablespoons ghee in a large pot over medium heat. Add the onion (finely chopped), whole fenugreek seeds, cumin, coriander, salt, and pepper. Cook for 3 minutes until the onion is softened but not golden. The fenugreek seeds soften as they cook — no worries about biting into one.
- 3
Add garlic and ginger
Add the garlic (finely chopped) and ginger (finely grated) and cook for 2 minutes, stirring so nothing catches.
- 4
Add tomato and chile
Add the tomatoes (peeled, seeded, and diced) and the green chile (finely sliced). Cook for 3 minutes over medium heat. In a hurry? 3/4 cup canned crushed tomatoes works in place of fresh.
- 5
Wilt the spinach
Add about a third of the spinach (roughly chopped) and stir until wilted. Add the rest in batches along with the water, stirring until it all wilts down. It looks like a mountain at first — it cooks down fast.
- 6
Simmer
Cook, stirring now and then, for 10 minutes over medium heat so the spinach gets tender and the spices settle in.
- 7
Add cream and lemon
Stir in the cream and lemon juice and cook gently for 3 minutes.
- 8
Puree half the spinach
Transfer half the spinach mixture to a tall container and blend smooth with a stick blender, then stir it back into the pot. This half-pureed texture is what separates real palak paneer from a green smoothie — you want some body left in there.
- 9
Fold in the paneer and serve
Gently stir the golden paneer into the curry. Serve hot over basmati rice with naan on the side.
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Palak Paneer (Spinach Curry with Golden Paneer)
Created by: SpiceRouteCooks
Ingredients
- 12 oz paneer
- 4 tbsp ghee
- 1 1/2 yellow onion
- 1 tsp fenugreek seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 garlic cloves
- 2 tsp fresh ginger
- 2 tomatoes
- 1 green chile
- 1.4 lb fresh spinach
- 1/4 cup water
- 0.4 cup heavy cream
- 1 tbsp lemon juice
Instructions
- Fry the paneerCut the paneer into 1/2-inch thick slices, then into bite-size pieces roughly 1 x 1 inch. Melt 2 tablespoons of the ghee in a nonstick pan over medium-high heat. Fry the paneer in two batches, 1 to 1 1/2 minutes per side, until light golden. Drain on a paper towel-lined plate and set aside.
- Saute the onion and spicesMelt the remaining 2 tablespoons ghee in a large pot over medium heat. Add the onion (finely chopped), whole fenugreek seeds, cumin, coriander, salt, and pepper. Cook for 3 minutes until the onion is softened but not golden. The fenugreek seeds soften as they cook — no worries about biting into one.
- Add garlic and gingerAdd the garlic (finely chopped) and ginger (finely grated) and cook for 2 minutes, stirring so nothing catches.
- Add tomato and chileAdd the tomatoes (peeled, seeded, and diced) and the green chile (finely sliced). Cook for 3 minutes over medium heat. In a hurry? 3/4 cup canned crushed tomatoes works in place of fresh.
- Wilt the spinachAdd about a third of the spinach (roughly chopped) and stir until wilted. Add the rest in batches along with the water, stirring until it all wilts down. It looks like a mountain at first — it cooks down fast.
- SimmerCook, stirring now and then, for 10 minutes over medium heat so the spinach gets tender and the spices settle in.
- Add cream and lemonStir in the cream and lemon juice and cook gently for 3 minutes.
- Puree half the spinachTransfer half the spinach mixture to a tall container and blend smooth with a stick blender, then stir it back into the pot. This half-pureed texture is what separates real palak paneer from a green smoothie — you want some body left in there.
- Fold in the paneer and serveGently stir the golden paneer into the curry. Serve hot over basmati rice with naan on the side.