Palak Paneer

Palak Paneer is one of North India's most beloved vegetarian dishes, a velvety spinach curry with soft cubes of fresh Indian cheese that appears on restaurant menus from Delhi to Amritsar and in homes across the subcontinent. It is as nourishing as it is beautiful, with its brilliant green color and creamy, aromatic sauce.

Serves: 4

Ingredients

• 500g (1 lb) fresh spinach leaves (or frozen, thawed and squeezed dry)
• 300g (10 oz) paneer, cut into 2cm cubes
• 1 large onion, finely diced
• 3 medium tomatoes, diced (or 400g / 14 oz canned)
• 5 cloves garlic, minced
• 2 tsp (6g) fresh ginger, grated
• 1 green chili, slit lengthwise
• 2 tbsp (30ml) neutral oil or ghee
• 1 tsp (3g) cumin seeds
• 1 tsp (3g) ground coriander
• ½ tsp (1.5g) ground turmeric
• ½ tsp (1.5g) garam masala
• ½ tsp (1.5g) cayenne or Kashmiri chili powder
• 60ml (¼ cup) heavy cream or cashew cream
• Salt to taste
• 1 tbsp (15ml) lemon juice

Instructions

1. Blanch spinach in boiling water for 1-2 minutes until wilted. Drain and immediately transfer to ice-cold water to preserve the color. Drain again and blend to a smooth purée. Set aside.
2. Heat 1 tbsp oil or ghee in a heavy pan over medium-high heat. Fry paneer cubes for 3-4 minutes, turning, until lightly golden on most sides. Remove and set aside.
3. In the same pan, heat remaining oil. Add cumin seeds and let them sizzle for 30 seconds.
4. Add onion and cook over medium heat for 10-12 minutes until deep golden, stirring frequently.
5. Add garlic, ginger, and green chili. Cook 2 minutes. Add ground coriander, turmeric, and cayenne, stirring for 1 minute.
6. Add tomatoes and cook for 8-10 minutes until they break down and oil begins to separate.
7. Pour in the spinach purée and stir well. Simmer for 5 minutes. Thin with a splash of water if needed.
8. Add paneer and cream. Stir gently and simmer for 3-4 minutes until heated through.
9. Stir in garam masala and lemon juice. Taste and adjust salt.
10. Serve hot with naan, roti, or steamed basmati rice.

Cook's Notes: The ice-water bath after blanching the spinach is the secret to keeping the vivid green color rather than a dull khaki. Do not overcook the spinach purée in the final stages. For a richer dish, substitute half the cream with a spoonful of plain yogurt stirred in off the heat.