Palak Paneer

Estimated — 4 ingredients not in food database (99% mass accounted for)

Contains: dairy

• Coriander powder

  5 ml

• Cream

  optional, for garnish

  15 ml

• Cumin seeds

  5 ml

• Garam masala

  5 ml

• Ghee or oil

  30 ml

• Ginger-garlic paste

  5 ml

• Ground cumin

  1 g

• Onion

  finely chopped

  1 pc

• Paneer

  cut into 2 cm cubes

  200 g

• Red chili powder

  1 g

• Salt

  to taste

• Spinach (palak)

  washed, stems removed, blanched

  300 g

• Turmeric powder

  1 g

• Water

  125 ml

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Method

1. 1Wash the fresh spinach (palak) thoroughly under running water and remove the thick stems. Blanch in boiling water for 1 minute, then drain and cool slightly.
2. 2Transfer the blanched spinach to a blender. Add 1 tablespoon of water and blend into a smooth, thick puree. Set aside.
3. 3In a heavy-bottomed pan, heat 2 tablespoons of ghee or oil over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 10 seconds until fragrant.
4. 4Add 1 finely chopped onion and sauté until golden brown, about 5 minutes. Stir occasionally to prevent burning.
5. 5Add 1 teaspoon ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
6. 6Pour in the spinach puree and stir well. Cook on medium heat for 5 minutes, stirring frequently to avoid sticking.
7. 7Add 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric, and 1/2 teaspoon red chili powder. Mix well and cook for 2 minutes.
8. 8Add 1/2 cup of water and bring to a gentle simmer. Let it cook for 5 minutes to blend the flavors.
9. 9Cut 200 g paneer into 2 cm cubes. Add to the curry and gently stir to combine. Cook for 3–4 minutes on low heat to warm through.
10. 10Season with salt to taste. Garnish with fresh cream (optional) and a sprinkle of garam masala. Serve hot with roti or naan.