Palak Paneer
Blanched spinach blended into a smooth green gravy with ginger, green chile and garam masala, then folded around pan-browned paneer. Blanching and shocking the spinach keeps the color bright.
- 1
Bring a large pot of water to a boil and set a bowl of ice water beside it. Boil the spinach for 60 seconds, then lift it straight into the ice water. Squeeze out most of the liquid.
- 2
Blend the spinach with the ginger, green chile and 2 tablespoons of water into a thick, smooth puree. Set it aside.
- 3
Melt 1 tablespoon of the ghee in a wide skillet over medium-high heat. Brown the paneer cubes on two sides, about 3 minutes total, then move them to a plate.
- 4
Add the remaining ghee and the cumin seeds to the pan. When they sizzle and darken, about 30 seconds, add the onion and cook for 7 minutes, until golden at the edges.
- 5
Stir in the garlic for 1 minute, then the tomato, turmeric, coriander and salt. Cook for 6 to 8 minutes, until the tomato breaks down and the ghee separates at the sides of the pan.
- 6
Lower the heat, stir in the spinach puree, and cook gently for 5 minutes. Do not boil it hard or the color dulls.
- 7
Fold in the paneer, garam masala and cream and warm through for 2 minutes. Add a splash of water if the gravy tightens past a spoonable consistency.
Ingredients
- 1 pound spinach, thick stems removed
- 1 (1-inch) piece ginger, peeled and chopped
- 1 green chile, stemmed
- 3 tablespoons ghee
- 8 ounces paneer, cut into 3/4-inch cubes
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 large tomato, finely chopped
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- 1/4 cup heavy cream
Instructions
- 1
Bring a large pot of water to a boil and set a bowl of ice water beside it. Boil the spinach for 60 seconds, then lift it straight into the ice water. Squeeze out most of the liquid.
- 2
Blend the spinach with the ginger, green chile and 2 tablespoons of water into a thick, smooth puree. Set it aside.
- 3
Melt 1 tablespoon of the ghee in a wide skillet over medium-high heat. Brown the paneer cubes on two sides, about 3 minutes total, then move them to a plate.
- 4
Add the remaining ghee and the cumin seeds to the pan. When they sizzle and darken, about 30 seconds, add the onion and cook for 7 minutes, until golden at the edges.
- 5
Stir in the garlic for 1 minute, then the tomato, turmeric, coriander and salt. Cook for 6 to 8 minutes, until the tomato breaks down and the ghee separates at the sides of the pan.
- 6
Lower the heat, stir in the spinach puree, and cook gently for 5 minutes. Do not boil it hard or the color dulls.
- 7
Fold in the paneer, garam masala and cream and warm through for 2 minutes. Add a splash of water if the gravy tightens past a spoonable consistency.