A beloved North Indian dish consisting of soft cubes of paneer cheese simmered in a smooth, spiced, vibrant green spinach gravy. It is healthy, creamy, and full of flavor.
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13 items
the spinach: Boil water in a large pot. Add spinach for 2 minutes until wilted. Immediately transfer to ice water to preserve bright green color.
Blend the spinach with the green chilies into a smooth puree. Set aside.
Heat 1 tbsp oil in a pan. Fry the paneer cubes until golden brown in spots. Remove and soak in warm water (keeps them soft).
To the same pan, add remaining oil and cumin seeds. Let them crackle.
Add onions and sauté until golden brown.
Add ginger garlic paste and sauté for a minute until raw smell leaves.
Add tomatoes, turmeric, chili powder, and salt. Cook until tomatoes are mushy and oil starts to separate from the masala.
Pour in the spinach puree. Mix well and for 5-8 minutes. If too thick, add a splash of water (or paneer soaking water).
Add the paneer cubes, garam masala, and cream. for 2 minutes.
Serve hot with naan or rice.
