Description
A classic Indian dish made with fresh spinach and paneer, flavored with spices for a delicious meal.
Ingredients
Scale
- 1 lb (450g) fresh spinach
- 1 green chili (optional)
- 2 teaspoons oil or ghee
- 1 teaspoon cumin seeds
- 1 large onion (finely chopped)
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Salt to taste
- Squeeze of lemon juice
- 1/4 cup heavy cream or cashew cream (optional)
- 225g (8 oz) paneer, cubed
- 1 tablespoon oil or ghee for pan-frying
Instructions
- Bring a pot of water to a boil and blanch the spinach leaves for about 30 seconds. Immediately transfer them to a bowl of ice water to stop the cooking and preserve the color. Drain, then blend with the green chili into a smooth purée.
- Heat oil or ghee in a deep pan or skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then add the chopped onions and cook until golden brown. Add the ginger-garlic paste and cook until the raw smell disappears.
- Now toss in the chopped tomatoes and cook until they soften and break down. Add turmeric, coriander, garam masala, and chili powder. Cook the spices for a couple of minutes until the oil starts to separate.
- Pour in the spinach purée and mix well. Simmer it for 5–6 minutes so the flavors can meld. Add salt to taste and a splash of water if it’s too thick. If you want that restaurant-style richness, swirl in a little cream or cashew cream at this stage.
- You can add paneer cubes straight into the curry, but lightly pan-frying them adds texture and flavor. Heat a little oil or ghee in a non-stick pan, add the paneer, and cook until golden.
- Add the paneer to the spinach gravy and simmer for 2–3 minutes.
- Finish with a squeeze of lemon juice to brighten everything up.
Notes
- For a vegan option, replace paneer with tofu and use cashew cream.
- Adjust the spice levels according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg