Palak Paneer

Paneer cubes in a bright, gently spiced spinach sauce with clear tips to keep the colour fresh.

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Blanching and cooling the spinach before blending preserves its green colour. The paneer is added near the end so it stays soft rather than becoming rubbery.

Ingredients

• 500 g Fresh spinach leaves (washed thoroughly; thick stems removed)
• 300 g Paneer (cut into 2 cm cubes)
• 2 tbsp Neutral oil or ghee
• 1 tsp Cumin seeds
• 1 medium Onion (finely chopped)
• 1 Green chilli (chopped; optional)
• 15 g Ginger (finely grated)
• 4 Garlic cloves (finely grated)
• 1 medium Tomato (finely chopped)
• 1 tsp Ground coriander
• 0.5 tsp Garam masala
• 1 tsp Fine salt (plus more to taste)
• 120 ml Water (use as needed)
• 2 tbsp Double cream (optional)
• 0.5 tsp Kasuri methi (crushed)

Step-by-step method

1. Bring a large pot of water to a boil and prepare a bowl of very cold water. Add the spinach to the boiling water for 60 to 90 seconds, just until wilted and bright green.
2. Lift the spinach straight into the cold water to stop the cooking. Drain well, squeeze gently, then blend with the green chilli and 60 ml water until smooth. Do not blend for longer than needed because heat from the blender can dull the colour.
3. Heat the oil or ghee in a wide pan over medium heat. Add cumin seeds. When they sizzle, add the onion and cook for 6 to 8 minutes, stirring often, until soft and lightly golden.
4. Add the ginger and garlic and stir for 45 seconds. Add the tomato, ground coriander and 1/2 teaspoon salt. Cook for 5 to 7 minutes until the tomato is soft and the oil begins to show at the edges.
5. Lower the heat and add the spinach purée carefully because it may spit. Stir in enough of the remaining water to make a thick but flowing sauce. Simmer uncovered for only 4 to 5 minutes.
6. Add the paneer cubes and fold gently so they do not break. Cover and warm over low heat for 3 to 4 minutes. If your paneer is firm, soak the cubes in hot salted water for 10 minutes before adding, then drain.
7. Turn off the heat. Stir in the garam masala, optional cream and crushed fenugreek. Taste and add salt if needed. Rest for 3 minutes before serving with roti, naan or rice.