IN
India
Asia
IN
Cubes of paneer in a creamy spinach sauce flavored with cumin, ginger, garlic, tomato, and garam masala.
25 min
30 min
4 servings
Medium
55 min
1 lb (450 g) fresh spinach; 12 oz (340 g) paneer; 2 tbsp neutral oil; 1 tsp cumin seeds; 1 small yellow onion; 3 garlic cloves; 1 tbsp grated ginger; 1 small tomato; 1/2 tsp turmeric; 1/2 tsp garam masala; 1/2 tsp coriander; 3/4 tsp kosher salt; 1/4 cup (60 ml) heavy cream; 1/3 cup (80 ml) water; 1 tsp lemon juice
1. Blanch spinach for 1 minute, then cool in ice water. Drain and squeeze dry. 2. Blend spinach with water until smooth. 3. Brown paneer in 1 tablespoon oil and remove. 4. Add remaining oil and cumin seeds for 30 seconds. 5. Add onion and cook for 6 minutes. 6. Add garlic and ginger for 1 minute. 7. Add tomato, turmeric, garam masala, coriander, and salt and cook for 5 minutes. 8. Add spinach and simmer for 5 minutes. 9. Add paneer and cream for 3 minutes. 10. Finish with lemon juice.
SCHNAX TIP
Cooling the spinach quickly after blanching helps it keep a fresher green color.