Palak Paneer (Spinach and Paneer Curry)

Ingredients

• 300 g Fresh spinach (palak)
• 200 g Paneer
• 1 medium Onion
• 1 medium Tomato
• 3 cloves Garlic
• 1 inch (about 2.5 cm) Ginger
• 1/2 tsp Garam masala
• 1/2 tsp Ground cumin
• 1/4 tsp Turmeric
• 1/4 tsp Red chili powder
• 1/2 tsp Salt
• 2 tbsp Heavy cream
• 1 tbsp Ghee or neutral oil
• 1/4 cup Water(optional)

Instructions

1. 1

   Prep (15 minutes): Bring a pot of water to a boil. Blanch spinach for 1 minute, then drain and blend into a smooth puree. Dice onion and tomato; mince garlic and ginger.

2. 2

   Cook (20 minutes): Heat ghee/oil in a pan. Sauté onion until soft (about 3–4 minutes), then add garlic and ginger and cook 30 seconds. Add tomato, turmeric, cumin, red chili powder, and salt; cook until the tomato breaks down (about 4–5 minutes).

3. 3

   Blend in the spinach: Stir in the spinach puree and cook for 5 minutes, adding a splash of water only if needed to keep it smooth.

4. 4

   Finish: Add paneer cubes and simmer gently for 5 minutes. Stir in garam masala and cream, then turn off heat and rest 2 minutes before serving.