Palak Paneer

Method

1. 01

   Bring a large pot of water to a boil and salt it lightly. Add 500 g spinach for 45-60 seconds, just until wilted and bright green, then transfer it to cold water. Drain well and blend the spinach with 1 green chili and a small splash of water to make a smooth puree.

   ⏱ 3 min
2. 02

   Pat 250 g paneer dry. Heat 1 tablespoon oil in a wide pan over medium heat and lightly brown the cubes for 2-3 minutes, turning gently. Transfer to a plate; for softer paneer, soak the browned cubes in hot water while the sauce cooks, then drain before adding.

   ⏱ 4 min
3. 03

   Add the remaining 1 tablespoon oil and 20 g butter, if using, to the same pan. Add 1 teaspoon cumin seeds and let them sizzle for a few seconds, then add the onion and cook for 5-6 minutes until soft and lightly golden. Stir in 3 garlic cloves and 15 g ginger for 30 seconds.

   ⏱ 7 min
4. 04

   Add 2 tomatoes, 1/4 teaspoon turmeric, 1 teaspoon ground coriander, 1/2 teaspoon garam masala, and 1 teaspoon salt. Cook for 6-8 minutes, stirring often, until the tomatoes collapse and the masala looks thick instead of watery.

   ⏱ 8 min
5. 05

   Stir in the spinach puree and 60-120 ml water, using only enough water for a spoonable curry sauce. Simmer gently for 3-4 minutes; do not boil hard, or the spinach can turn dull and taste overcooked.

   ⏱ 4 min
6. 06

   Add the paneer, 1 teaspoon dried fenugreek leaves if using, and the remaining 1/4 teaspoon garam masala. Simmer gently for 2-3 minutes, then lower the heat and stir in 60 ml cream if using. Taste and adjust salt; add a few drops of lemon juice only if the spinach tastes flat. Serve hot with naan or basmati rice.

   ⏱ 3 min