Palak Paneer
A classic North Indian dish of soft paneer cubes nestled in a vibrant, velvety spinach sauce seasoned with warm spices, garlic, ginger, and cream. Rich, nutritious, and deeply comforting served with naan or rice.
Ingredients
- 1 lb paneer, cut into 1-in cubes
- 10 oz fresh baby spinach
- 1 yellow onion, finely chopped
- 2 roma tomatoes, chopped
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1/4 cup heavy cream
- 2 tbsp ghee or butter
- 1/2 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 1 tsp salt
- 1/2 cup water
Instructions
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1
Blanch 10 oz fresh baby spinach in boiling salted water for 2 minutes. Drain, rinse under cold water, and squeeze out excess moisture. Blend with 1/2 cup water into a smooth puree. Set aside.
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2
Heat 2 tbsp ghee or butter in a large skillet or pan over medium heat. Add 1/2 tsp cumin seeds and let sizzle for 30 seconds until fragrant.
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3
Add 1 finely chopped yellow onion and cook, stirring frequently, for 8-10 minutes until golden. Add 4 cloves minced garlic cloves and 1 tsp grated fresh ginger and cook for 1 more minute.
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4
Add 2 chopped roma tomatoes, 1/4 tsp ground turmeric, 1/2 tsp ground coriander, and 1 tsp salt. Cook for 5-6 minutes, mashing the tomatoes, until the mixture darkens and oil begins to separate from the sides.
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5
Pour in the spinach puree and stir to combine. Simmer for 5 minutes.
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6
Stir in 1/4 cup heavy cream and 1 tsp garam masala. Gently fold in 1 lb cut into 1-in cubes paneer cubes. Simmer on low for 3-4 minutes until the paneer is heated through.
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7
Taste and adjust salt. Serve immediately with naan or basmati rice.