Equipment
Ingredients
Paneer Preparation
- 250 g paneer, diced into 2cm cubes
- 15 ml ghee
Aromatics & Spices
- 30 ml ghee
- 3 g cumin seeds
- 150 g yellow onion, finely diced
- 15 g ginger, minced
- 15 g garlic, minced
- 5 g green chili, minced
- 100 g tomato, finely chopped
Curry Base & Finish
- 2 g turmeric powder
- 5 g coriander powder
- 5 g salt
- 500 g fresh spinach, washed and tough stems removed
- 60 ml water
- 45 ml heavy cream
- 4 g garam masala
- 2 g kasuri methi, crushed
Nutrition (per serving)
Method
Heat 15ml of ghee in a large pot or Dutch oven over medium heat. Add the diced paneer and sear until lightly golden brown on the edges. Remove the paneer from the pot and set aside on a plate.
In the same pot, heat the remaining 30ml of ghee over medium heat. Add the cumin seeds and saute until they crackle and become fragrant, about 30 seconds. Add the diced onion and cook until golden brown.
Mix in the minced garlic, ginger, and green chili. Saute for 1 minute until the raw aroma of the garlic and ginger has dissipated.
Stir in the chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes break down completely and a thin layer of ghee begins to separate from the masala.
Add the fresh spinach to the pot in batches, stirring constantly until wilted down completely. This should take about 3 to 4 minutes. Do not cover the pot.
Remove the pot from the heat briefly. Using an immersion blender, carefully puree the spinach and masala mixture directly in the pot until it reaches a semi-smooth or smooth consistency, depending on your preference. If the mixture is too thick, add up to 60ml of water.
Return the pot to medium-low heat. Fold the reserved seared paneer cubes into the pureed spinach sauce and simmer gently for 5 minutes so the cheese can absorb the flavors.
Stir in the heavy cream, garam masala, and kasuri methi. Heat through for 1 minute without allowing the curry to boil, to prevent the cream from separating. Remove from heat and serve hot.
Chef's Notes
- For the absolute softest texture, soak store-bought paneer blocks in hot tap water for 15 to 20 minutes before dicing and searing.
- Crushing the kasuri methi thoroughly between your palms before adding it to the pot releases its essential oils and maximizes its distinct, earthy restaurant-style aroma.
- If you lack an immersion blender, a standard countertop blender works beautifully. Allow the mixture to cool slightly first, and remove the center cap of the blender lid to let steam escape, covering it lightly with a kitchen towel.
- Do not skip the ghee. Its high smoke point and rich, nutty flavor provide the authentic backbone that cooking oil simply cannot replicate in traditional Indian curries.
Storage
Refrigerator: 3 days — Store in an airtight container. The green color may darken slightly over time.
Freezer: 1 month — Freezing may slightly alter the texture of the paneer, making it more crumbly, but the flavor remains intact.
Reheating: Reheat gently on the stovetop over medium-low heat. Avoid boiling to prevent the cream from splitting.
