Colin + Tanay

Palak Paneer

Paneer in a spinach gravy made with a cashew-onion puree.

Pairs well withHand-Pounded Sona Masoori RiceHome-Ground Atta RotiInstant Pot Calrose Rice
Servings
4

A main for one person, served with rice or roti.

49 min

Ingredients

Onion puree

  • red onion — chopped
  • ginger — about 1/2 inch, chopped
  • garlic cloves — chopped
  • green chilies — 2 to 4, chopped, to taste
  • cashew nuts
  • salt — for the onion puree
  • water — cooks with the onion then blends in

Spinach puree

  • spinach — palak

Curry

  • oil
  • tomatoes — finely chopped
  • salt — to taste, for the curry
  • black salt — kala namak
  • garam masala
  • kasoori methi — dried fenugreek leaves, crushed between your palms
  • paneer — cut into small cubes and soaked in warm water
  • heavy cream — or fresh cream or malai

Steps

0–17m

  • Chop aromatics

    Step 1

    Rinse the spinach well and leave it to drain. Chop the onion, ginger, garlic and green chilies.

17–27m

  • Curry prep

    Step 2

    While the onion cooks, finely chop the tomatoes. Cut the paneer into small cubes and soak them in warm water.

  • Onion puree

    Step 3

    Put the onion, ginger, garlic, green chilies, cashews, a pinch of salt and the water in a saucepan over medium heat. Cook about 15 minutes until the onion is soft and translucent.

  • Spinach puree

    Step 4

    On another burner, bring a large pot of water to a rolling boil (start it while the onions cook), enough to submerge the spinach. Add the spinach, pushing the leaves under, and blanch exactly 4 minutes.

27–33mmeanwhile: Onion puree still going

  • Spinach puree

    Step 5

    Lift the leaves straight into ice-cold water to stop the cooking, then drain and blend into a smooth puree.

33–36m

  • Onion puree

    Step 6

    Cool slightly, then blend with the cooking water into a smooth puree. Set aside (reuse the blender for the spinach).

36–41m

  • Curry

    Step 7

    Heat the oil in a pan over medium. Add the chopped tomatoes and cook until soft and mushy, mashing with the back of the spatula.

41–44m

  • Curry

    Step 8

    Add the onion puree, mix, and simmer 2 to 3 minutes without browning the gravy.

44–45m

  • Curry

    Step 9

    Stir in the remaining salt, black salt, garam masala and crushed kasoori methi.

45–47m

  • Curry

    Step 10

    Add the spinach puree, mix, and adjust the consistency with a little water if needed. Simmer only 2 minutes so the gravy keeps its green color.

47–49m

  • Curry

    Step 11

    Add the drained paneer and the cream, mix, bring to a gentle simmer, then turn off the heat right away.

Notes

  • Soak the paneer in warm water so it stays soft.