Palak Paneer

A silky, deep green spinach cream coating firm, golden cubes of paneer cheese. The scent of roasted cumin and warm ghee rises as soon as the sauce starts to simmer.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 349
• Protein: 19 g
• Carbs: 16 g
• Fat: 23 g

Ingredients

• 500 g Spinach ( fresh, stemmed )
• 250 g paneer ( in 2cm cubes )
• 2 tbsp ghee
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( cloves pressed )
• 1 piece Round tomato ( seeded and chopped )
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 tbsp garam masala
• 1 piece Hot chili pepper optional ( green, sliced )
• 2 tbsp Cream optional ( for finishing )
• 1 pinch Gray sea salt
• 1 piece Fresh ginger ( grated )

Instructions

1. Blanch the spinach

   Plunge the spinach into boiling salted water for 2 minutes. Remove them immediately and plunge them into a bowl of ice water to fix the chlorophyll and keep that vibrant green. Drain carefully.

2. Brown the paneer

   In a skillet, heat a tablespoon of ghee. Pan-fry the paneer cubes until they are golden brown on each side. They should be crispy on the outside and remain soft in the middle. Set aside.

3. Toast the spices and base

   In the same skillet, add the remaining ghee. Toss in the cumin seeds; they should sizzle. Add the chopped onion, pressed garlic, grated ginger, and sliced chili. Sauté until the onion is translucent and starts to color.

4. Reduce the sauce

   Blend the blanched spinach with the tomato to obtain a smooth puree. Pour into the skillet, add the turmeric and garam masala. Simmer over low heat. The sauce should thicken and generously coat the spoon.

Chef's tips

• The thermal shock (boiling water then ice water) is the only secret to keeping an intense green color.
• Do not boil the sauce once the cream is added, it might split.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Flavors are often better the next day.