Palak Paneer

Tender cubes of paneer simmered in a velvety, spiced spinach gravy for a comforting North Indian classic.

• 500 g fresh spinach
• 250 g paneer, cubed
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp garam masala
• 0.5 tsp turmeric
• 2 tbsp butter or ghee
• 3 tbsp heavy cream
• 1 tsp salt

Method

1. Blanch the spinach in boiling water for 2 minutes, then transfer to ice water and blend to a smooth puree.
2. Heat butter in a pan and saute onion until golden, about 6 minutes.
3. Add garlic, ginger, cumin, turmeric and garam masala; cook 1 minute until fragrant.
4. Stir in the tomato puree and simmer until the oil separates, about 5 minutes.
5. Add the spinach puree and salt; simmer gently for 5 minutes.
6. Fold in the paneer cubes and cream, warm through for 3 minutes, and serve hot.