Palak Paneer (Spinach and Cheese Curry)

Creamy spinach curry with cubes of paneer cheese — North India''s vegetarian classic.

Ingredients

• 14 oz paneer, cubed
• 1 lb spinach (fresh or frozen)
• 1 onion, diced
• 3 garlic cloves
• 1 tbsp ginger, grated
• 2 green chiles, slit
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 cup cream
• 2 tbsp ghee
• Salt

Method

1. Blanch spinach 2 min, shock in ice water. Blend smooth.

2. Fry paneer cubes in ghee until golden. Remove.

3. In same pan, add cumin seeds — let them splutter. Add onion, cook 5 min. Add garlic, ginger, chiles — 1 min.

4. Add turmeric, garam masala — bloom 30 sec. Add spinach puree. Simmer 5 min.

5. Add cream and paneer. Simmer 3 min. Season.

6. Serve with naan or rice.

What You're Practicing

• Blanching then shocking the spinach preserves its bright green color — same technique from Ch.01.
• Frying the paneer first gives it a golden crust that holds up in the sauce.
• Cumin seeds spluttering in hot oil is the Indian version of blooming spices.