Name: Palak Paneer Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
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; 0.5 cup water, or as needed; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 0.5 teaspoon red chile powder; 0.25 teaspoon turmeric powder; salt to taste; 8 ounces paneer, cubed; 0.5 teaspoon garam masala; 4 teaspoons heavy cream; 1 pinch red chile flakes

Ingredients

Instructions

Step 1

Bring a large saucepan of water to a boil. Add spinach and cook until wilted, about 1 minute. Transfer to a bowl of ice water to keep bright green.
Step 2

Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds and cook until they begin to sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and let cool.
Step 3

Transfer tomato mixture to a blender, add spinach, and blend to a thick, smooth paste. Thin with a few teaspoons water if needed.
Step 4

Heat remaining 2 tablespoons oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add 1/2 cup water and cook, 5 minutes more. Season with salt.
Step 5

Add paneer and stir to coat. Cook 5 minutes more. Add garam masala and cream. Stir, cooking over low heat for 2 minutes. Serve garnished with chile flakes.

Enjoy your meal!