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Spinach Paneer Curry

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
2 servings
Dinner
Spinach Paneer Curry
Ingredients
  • 5 cups fresh spinach
  • 4 tablespoons canola oil, divided
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 1 green chile pepper, chopped
  • 3 cloves garlic, minced
  • 1 (1/2 inch) piece ginger, minced
  • 2 tomatoes, diced
  • 1/2 cup water, or as needed
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red chile powder
  • 1/4 teaspoon turmeric powder
  • salt to taste
  • 8 ounces paneer, cubed
  • 1/2 teaspoon garam masala
  • 4 teaspoons heavy cream
  • 1 pinch red chile flakes
Instructions
1
Boil a saucepan of water and bring it to a rolling boil.
2
Add the fresh spinach leaves into the boiling water and cook for 1 minute, or until they're tender.
3
Immediately transfer the spinach to a bowl of ice water to preserve its vibrant green color.
4
Heat 2 tablespoons of oil in a skillet over medium heat.
5
Add the cumin seeds to the hot oil and watch as they sizzle and crackle, signaling that they're ready.
6
Add the chopped onion, chile peppers, garlic cloves, and grated ginger to the skillet.
7
Cook until the onion is golden brown and caramelized, which should take around 3 to 5 minutes.
8
Add the diced tomatoes to the skillet and cook until they're soft and tender, about 2 minutes more.
9
Remove the skillet from the heat source and allow the mixture to cool down slightly.
10
Transfer the tomato mixture to a blender or food processor.
11
Add the blanched spinach leaves to the blender along with a few teaspoons of water if needed.
12
Blend the mixture until it forms a thick, smooth paste.
13
If the paste is too thick, you can thin it out with a few more teaspoons of water.
14
Heat the remaining oil in the skillet over medium heat.
15
Add the ground coriander, cumin seeds, chile powder, and turmeric to the skillet.
16
Fry these spices until they're fragrant and aromatic, about 1 minute.
17
Add the spinach paste to the skillet and cook over medium-high heat for 2 minutes, stirring constantly.
18
Add a few cups of water to the skillet and cook for an additional 5 minutes, or until the gravy has thickened.
19
Season the gravy with salt to taste.
20
Add the paneer cubes to the gravy and mix well to coat them evenly.
21
Cook for an additional 5 minutes, or until the paneer is fully coated in the spicy gravy.
22
Add a pinch of garam masala to the gravy and stir well.
23
Finally, add a spoonful of cream to the gravy and stir over low heat for 2 minutes.
24
Garnish the dish with a sprinkle of chile flakes and serve hot.