Palak Paneer
Cubes of golden pan-seared paneer in a silky, gently spiced spinach sauce with ginger, garlic and a swirl of cream. A restaurant-style vegetarian dinner made in 35 minutes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Blanching and shocking the spinach keeps the sauce vivid green instead of army-drab. For softer paneer, soak the seared cubes in hot salted water for 10 minutes before adding them to the sauce. Leftovers keep for 4 days in the fridge and taste even better the next day.
Method
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Bring a large pot of water to a boil. Add the spinach, push it under for until bright green and wilted, then drain and rinse with cold water. Squeeze out the excess water and blend to a smooth purée with a splash of fresh water.
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Heat 1 tablespoon of the ghee in a large skillet over medium-high heat. Sear the paneer for per side, until golden, then transfer to a plate.
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Lower the heat to medium and add the remaining ghee and the cumin seeds. When they sizzle, stir in the ginger, garlic and chile and cook for , until fragrant.
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Add the tomatoes, coriander, turmeric and salt and cook for , stirring often, until thick and the oil begins to separate.
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Stir in the spinach purée and simmer for . Add the cream, garam masala and paneer and warm through for .
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Finish with the lemon juice, taste for salt, and serve over rice or with naan.
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