Creamy spinach simmered with fragrant spices, studded with soft, golden cubes of paneer, a comforting taste of home in every bite.
500g fresh spinach (palak), washed thoroughly
250g paneer, cut into cubes
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger-garlic paste
1-2 green chilies, slit or chopped
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp garam masala
1/2 tsp red chili powder (or to taste)
2 tbsp ghee or cooking oil
3 tbsp fresh cream (or cashew paste for a vegan option)
Salt to taste
Blanch the spinach: Bring a large pot of water to a boil. Add the spinach and cook for 2 minutes until wilted. Immediately transfer to a bowl of ice water to stop the cooking and retain its green color. Drain and blend into a smooth puree. Set aside.
Pan-fry the paneer: Heat 1 tbsp oil in a pan over medium heat. Lightly fry the paneer cubes until golden brown on all sides. Remove and set aside. Soaking them in warm water for 10 minutes after frying will keep them soft.
Tempering and gravy: In the same pan, heat the remaining ghee/oil. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté for another minute.
Add spices: Add turmeric powder, coriander powder, and red chili powder. Stir quickly for 30 seconds.
Cook tomatoes: Add the chopped tomatoes and cook until they become soft and mushy and the oil starts to separate from the masala.
Combine: Pour in the spinach puree. Add salt and bring the gravy to a gentle simmer. Cook for 5-7 minutes, allowing the flavors to meld together.
Finish: Add the fried paneer cubes and garam masala. Stir gently and simmer for another 2-3 minutes. Stir in the fresh cream just before turning off the heat.
Serve: Serve hot with naan, roti, or steamed basmati rice.
Spice Level:
Experience the authentic flavors of this signature dish prepared by our expert chefs