Palak Paneer

Ingredients

• fresh spinach12 oz
• paneer10 oz, cubed
• yellow onion1, finely diced
• tomato1, chopped
• garlic4 cloves, minced
• fresh ginger1 inch, grated
• green chile1, slit
• ghee3 tbsp
• cumin seeds1 tsp
• ground coriander1 tsp
• garam masala1/2 tsp
• Kashmiri chili powder1/2 tsp
• kasuri methi1 tsp, crushed
• heavy cream3 tbsp
• lemon1/2

Steps

1. 1

   Blanch and dry the spinach.

   Blanch the spinach in boiling water for 60 seconds, then plunge into ice water to lock in the color. Drain and squeeze dry.

2. 2

   Blend spinach with chile and water.

   Blend the spinach with the chile and 1/4 cup water until smooth and bright green. Set aside.

3. 3

   Heat ghee and cook cumin and onion.

   Heat 2 tbsp ghee in a heavy skillet over medium-high. Sizzle the cumin seeds 10 seconds, then add the onion and cook until golden, 7 minutes.

4. 4

   Add garlic, ginger, and spices; cook tomato.

   Add the garlic and ginger; cook 1 minute. Stir in the tomato, coriander, Kashmiri chili, and 1/2 tsp salt. Cook, mashing, until the tomato breaks down, 5 minutes.

5. 5

   Simmer spinach puree with water.

   Pour in the spinach puree and 1/3 cup water. Simmer 5 minutes for the flavors to meld.

6. 6

   Sear the paneer cubes in ghee.

   Meanwhile, sear the paneer cubes in the remaining ghee until golden on two sides, 3 minutes total.

7. 7

   Add paneer and finish the gravy.

   Slip the paneer into the gravy. Stir in the kasuri methi, garam masala, and cream. Warm through, finish with lemon, and serve with naan or rice.