Name: Palak Paneer
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lb fresh spinach; 14 oz paneer; 1 medium yellow onion; 2 medium tomatoes; 4 clove garlic; 1 tbsp fresh ginger; 1 whole serrano pepper; 2 tbsp ghee; 1 tbsp vegetable oil; 1 tsp cumin seeds; 2 tsp ground coriander; 1/2 tsp ground turmeric; 1/4 tsp cayenne pepper; 1 tsp garam masala; 1 tsp kosher salt; 1/3 cup heavy cream; 1 medium lemon; 1 cup basmati rice

← Recipes · Vegetarian · Palak Paneer

640 cal26g protein58g carbs34g fat780mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

+1 · garam masala

Palak Paneer

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Vegetarian40 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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fresh spinachwashed, tough stems removed1.5 lb

paneercut into 3/4-inch cubes14 oz

yellow onionfinely chopped1 medium

tomatoeschopped2 medium

garlicminced4 cloves

fresh gingergrated1 tbsp

serrano pepperstem removed, finely chopped; seed it for less heat1 whole

ghee2 tbsp

vegetable oil1 tbsp

cumin seeds1 tsp

ground coriander2 tsp

ground turmeric1/2 tsp

cayenne pepper1/4 tsp

garam masala1 tsp

kosher saltplus more to taste1 tsp

heavy cream1/3 cups

lemonjuiced1 medium

basmati rice1 cup

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Rinse the basmati rice until the water runs mostly clear. Simmer it with 1 1/2 cups water and a pinch of salt in a covered saucepan over low heat for 15 minutes, then take it off the heat and leave it covered until serving.

2Set a large skillet over medium-high heat with a splash of water. Add the spinach in big handfuls, stirring until each batch wilts and makes room for the next. This takes about 4 minutes in all. Tip it into a colander and let it cool for a few minutes.

3Blend the spinach with 1/2 cup water until mostly smooth, with a little texture left. Set it aside.

4Wipe out the skillet and heat the vegetable oil over medium-high heat. Add the paneer in a single layer and sear for 2 to 3 minutes per side, until golden. Move it to a plate and sprinkle with a pinch of salt.

5Lower the heat to medium and melt the ghee in the same skillet. Add the cumin seeds and let them sizzle for 20 seconds, then add the onion and cook for 6 to 8 minutes, until soft and golden at the edges.

6Stir in the garlic, ginger and serrano pepper and cook for 1 minute, until fragrant. Add the tomatoes, coriander, turmeric, cayenne and salt, and cook for 5 minutes, until the tomatoes collapse and the mixture looks jammy.

7Pour in the blended spinach and stir well. Simmer gently for 5 minutes, adding a splash of water if it gets too thick to move easily.

8Stir in the cream, garam masala and seared paneer. Warm everything through for 2 minutes, being careful not to boil hard, which can dull the green.

9Finish with the lemon juice, taste, and add more salt if needed. Serve over the basmati rice.