A nutritious and vibrant North Indian classic featuring soft, golden-seared paneer cubes in a silky, spiced spinach gravy. This recipe balances the earthy notes of fresh spinach with rich cream and aromatic spices.
Prep Time⏱ 20m
Cook Time🔥 25m
Calories🥗 340
Servings👥 4
How to Make It
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1. Blanch the Spinach: Boil water in a large pot. Add spinach leaves for 2 minutes. Immediately transfer them to ice-cold water to retain the vibrant green color. Drain and blend into a smooth puree.
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2. Prepare Paneer: In a pan, lightly fry the paneer cubes in 1 tsp of ghee until slightly golden. Soak them in warm water for 5 minutes to keep them soft, then drain.
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3. Sauté Aromatics: Heat the remaining ghee in a pan. Add cumin seeds and let them sizzle. Add the chopped onions and sauté until translucent.
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4. Cook Masala: Add the ginger-garlic paste and green chilies. Sauté for 1 minute. Pour in the tomato puree, turmeric, and salt. Cook until the oil separates from the masala.
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5. Simmer Gravy: Stir in the blended spinach puree. Add a splash of water if the gravy is too thick. Cover and cook on low heat for 5-7 minutes.
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6. Final Finish: Add the paneer cubes, garam masala, and crushed kasuri methi. Gently stir to avoid breaking the paneer.
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7. Creamy Touch: Turn off the heat and stir in the heavy cream.
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8. Serve: Garnish with a swirl of cream or a knob of butter. Serve hot with Garlic Naan or Jeera Rice.