Indian
Palak Paneer
Blanched spinach puree, seared paneer, ghee, aromatics, cream, and kasuri methi make a bright, velvety saag-style curry.
4 servings · 30 minutes prep · 25 minutes cook
Ingredients
Main
- 12 oz paneer, cut into 3/4-inch cubes
- 1 1/2 lb fresh spinach, tough stems removed
- 3 tbsp ghee, divided
- 1 tsp cumin seeds
- 1 medium yellow onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 serrano chile, finely chopped
- 1 medium tomato, finely chopped
- 1 tsp kosher salt
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp garam masala
- 1/4 cup heavy cream
- 1 tsp crushed kasuri methi
Directions
Method
- Blanch the fresh spinach in boiling salted water for 45 seconds, then chill in ice water. Drain, squeeze lightly, and puree until smooth.
- Heat 1 tbsp of the ghee in a large skillet and sear the paneer until lightly golden on two sides, 2-3 minutes. Transfer to warm water for 5 minutes, then drain.
- Heat the remaining 2 tablespoons of the ghee. Add the cumin seeds and cook until the whole spices deepen slightly in color and smell distinctly toasted, stopping before they scorch, 20 seconds.
- Add the yellow onion and cook until golden, 8-10 minutes. Add the ginger-garlic paste and serrano chile and cook for 1 minute.
- Add the tomato, kosher salt, ground coriander, turmeric, and garam masala. Cook until the masala thickens and the fat separates, 6-8 minutes.
- Stir in the spinach puree and simmer for 4 minutes. Add the paneer, heavy cream, and kasuri methi and simmer gently for 2 minutes.
