Instructions
10 steps · tick them off as you cookBlanch spinach in salted boiling water for 60 seconds, then plunge into ice water. Squeeze dry and set aside.
Char tomatoes directly over a gas flame or under a broiler until skins blister and blacken, about 4 minutes. Peel and roughly chop.
4 minutesHeat 2 tbsp ghee in a skillet over medium-high. Fry paneer cubes until golden on 2-3 sides, about 4 minutes total. Transfer to warm salted water to keep tender.
4 minutesIn the same pan, add 1 more tbsp ghee. Sweat diced onion until translucent, 5 minutes.
5 minutesAdd minced garlic, grated ginger and green chili; cook 1 minute until fragrant.
1 minuteStir in charred tomatoes, coriander and 1/2 tsp turmeric. Simmer 5 minutes until jammy.
5 minutesAdd blanched spinach and 1/4 cup water. Cool slightly, then blend to a smooth vibrant green purée.
Return purée to the pan over low heat. Stir in cream, garam masala and 1 tsp salt. Warm gently: do not boil, to preserve the green colour.
Fold in paneer and simmer 3 minutes to absorb the flavours.
3 minutesIn a small pan, sizzle 1 tbsp butter with 1/2 tsp cumin seeds until foaming and nutty. Pour over the palak paneer just before serving.
Chef's tip
Soaking the fried paneer in warm salted water for 10 minutes is a restaurant trick that keeps every cube pillowy soft instead of squeaky.
Suggested pairing
Serve with fluffy jeera rice, garlic naan, and a glass of off-dry Gewürztraminer.
About this recipe
Silky spiced spinach purée cradling golden cubes of paneer, finished with a swirl of cream and toasted cumin butter.
IndianIntermediatevegetariancreamyhealthyhigh-protein
