Equipment
Ingredients
Spinach Puree Base
- 500 g spinach leaves, washed, tough stems removed
- 2 green chilies
- 4 garlic, peeled
- 15 g fresh ginger, peeled and roughly chopped
Curry Foundation
- 300 g paneer, cut into 2cm cubes
- 30 g ghee
- 4 g cumin seeds
- 150 g yellow onion, finely chopped
- 120 g tomato, finely chopped
Spices and Finish
- 2 g turmeric powder
- 4 g coriander powder
- 5 g fine sea salt
- 3 g garam masala
- 2 g kasuri methi, dried fenugreek leaves, crushed
- 45 ml heavy cream, room temperature
- 1000 ml ice water
Nutrition (per serving)
Method
Bring 2 liters of water to a rolling boil in a large pot.
Submerge the spinach leaves in the boiling water at 100°C/212°F and blanch for exactly 1 minute to soften the leaves.
Use a slotted spoon to transfer the blanched spinach immediately into a large bowl of ice water to halt the cooking process.
Drain the chilled spinach thoroughly and place it in a blender along with the green chilies, garlic, and fresh ginger. Blend until a completely smooth puree forms, adding a tiny splash of water only if necessary.
Submerge the cubed paneer in a separate bowl of very warm water and let it rest. This step ensures the cheese remains exceptionally soft.
Melt the ghee in a heavy-bottomed pan over medium heat. Add the cumin seeds and toast them until they crackle and become aromatic.
Add the finely chopped yellow onion to the pan. Sauté stirring frequently until the onions develop a light golden brown color.
Stir in the chopped tomato, turmeric powder, coriander powder, and fine sea salt. Cook and mash the tomatoes gently until they break down completely and a sheen of oil separates from the mixture.
Pour the prepared spinach puree into the pan. Stir to combine with the spiced base and simmer gently for 4 minutes, ensuring the pan remains uncovered.
Drain the soaked paneer cubes and gently fold them into the simmering spinach. Stir in the heavy cream, garam masala, and crushed kasuri methi.
Allow the final curry to simmer over low heat for 2 minutes so the paneer absorbs the aromatic flavors, then remove from heat and serve.
Chef's Notes
- Soaking store-bought paneer in warm water for 15 minutes before use ensures it regains moisture and becomes incredibly soft and spongy.
- Adding a pinch of sugar to the boiling water while blanching the spinach can help lock in that vibrant emerald green color.
- Kasuri methi (dried fenugreek leaves) is the absolute secret to achieving an authentic, restaurant-quality flavor. Always crush it firmly between your palms before adding to release its essential oils.
- Never cover the pan with a lid after adding the spinach puree. Trapped volatile acids will immediately react with the chlorophyll, turning the bright green color to a dull, unappetizing olive hue.
Storage
Refrigerator: 3 days — Store in an airtight container. The green color may darken slightly overnight.
Freezer: 1 month — Freezing may slightly alter the texture of the paneer, making it more crumbly, but flavor remains excellent.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or milk to loosen the sauce if it has thickened too much.
