A great Northern Indian classic: paneer cubes simmered in a creamy spiced spinach sauce, scented with garam masala. A comforting vegetarian dish with vibrant colors.
Ingredients
- 500 g Fresh spinach
- 250 g Paneer
- 1 piece Yellow onion
- 2 pieces Ripe tomato
- 3 cloves Garlic
- 1 piece Fresh ginger
- 1 piece Green chili
- 2 tbsp Ghee (clarified butter)
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 100 ml Heavy cream
- to taste Salt
- 1 bunch Fresh cilantro
Method
- Bring a large pot of salted water to a boil. Plunge in the washed spinach and blanch briefly until wilted. Drain immediately and transfer to a bowl of ice water to lock in the green color. Squeeze dry thoroughly and set aside.
- In a skillet or heavy-bottomed pot, heat the ghee. Add the cumin seeds and let them sizzle until fragrant.
- Add the finely chopped onion and sauté over medium heat until golden and translucent.
- Stir in the minced garlic, grated ginger, and chopped green chili. Sauté until the mixture releases an intense aroma.
- Add the chopped tomatoes, turmeric, and coriander powder. Simmer over low heat until the tomatoes are completely melted and the fat separates to the surface.
- Transfer this aromatic base to a blender with the blanched spinach and blend until you have a smooth, vibrant green purée.
- Return the green purée to the pot, add the garam masala, and simmer gently for a few minutes to meld the flavors.
- Cut the paneer into cubes and gently add them to the sauce. Heat gently without boiling so the paneer absorbs the flavors without breaking apart.
- Stir in the heavy cream to mellow and bind the sauce. Adjust the seasoning with salt to taste.
- Serve hot in a shallow bowl, garnished with freshly chopped cilantro, accompanied by naan or basmati rice.
Nutrition
Per serving
- Energy
- 364.6 kcal
- Protein
- 16.54 g
- Carbohydrate
- 10.87 g
- Fat
- 29.07 g
- Fibre
- 4.2 g
- Calcium
- 167.15 mg
- Iron
- 5.97 mg
- Magnesium
- 80.6 mg
