Palak paneer

Ingredients

For 2 people

• 2 tbsp neutral oil
• 8 oz paneer, cut into 1/2-inch cubes
• 8 oz baby spinach leaves
• 4 oz yellow onion, finely chopped
• 2 oz tomato, finely chopped
• 2 tsp minced garlic
• 2 tsp grated fresh ginger
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 1/4 tsp red chili powder
• 1/2 tsp kosher salt
• 1 tsp dried fenugreek leaves, crushed
• 1/2 tsp garam masala
• 2 tbsp heavy cream
• 4 1/2 cups water

Method

1. Blanch the spinachBring 4 cups water to a boil in a medium saucepan. Add the 8 oz baby spinach leaves and stir for about 30 seconds, just until wilted and bright green. Drain immediately, then rinse under cold running water for a few seconds to stop the cooking. Squeeze the spinach very dry with clean hands, then blend it with 1/2 cup water until mostly smooth. A dry puree keeps the sauce vivid and prevents a thin, soupy finish.
2. Brown the paneerHeat 1 tbsp of the neutral oil in a 10-inch skillet over medium-high heat. Add the 8 oz paneer cubes in a single layer and cook for 2 to 3 minutes, turning once or twice, until a few sides are lightly golden. Transfer the paneer to a plate. Browning gives the cheese a firmer edge so it stays intact when it goes back into the sauce.
3. Build the onion baseReduce the heat to medium and add the remaining 1 tbsp neutral oil to the same skillet. Add the 4 oz finely chopped yellow onion and 1/2 tsp kosher salt. Cook for 5 to 6 minutes, stirring often, until the onion softens and picks up light color at the edges. Stir in the 2 tsp minced garlic and 2 tsp grated fresh ginger and cook for 30 seconds, just until fragrant.
4. Bloom the spices and soften the tomatoStir in the 1 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp turmeric, 1/4 tsp red chili powder, and the 2 oz finely chopped tomato. Cook for 2 to 3 minutes, pressing the tomato with the spoon, until it breaks down and the mixture looks glossy and concentrated. If the pan seems dry before the tomato softens, add a spoonful of water from the measured 1/2 cup only after the puree goes in, not here.
5. Simmer the spinach gravyAdd the spinach puree and the remaining measured 1/2 cup water to the skillet. Stir well, scraping up any browned bits, then simmer over medium-low heat for 4 to 5 minutes, stirring often, until the sauce thickens enough to coat a spoon and the raw spinach edge disappears. If the gravy tightens too much, loosen it with a splash more of the measured water, but keep the sauce thick rather than brothy.
6. Finish with cream and paneerLower the heat to low. Stir in the 2 tbsp heavy cream, 1 tsp dried fenugreek leaves, and 1/2 tsp garam masala. Add the browned paneer and gently fold it through the sauce. Simmer for 2 minutes, just until the paneer is hot and the gravy is velvety. Do not let the pan boil hard after adding the cream, or the sauce can split.
7. Serve immediatelySpoon the palak paneer into shallow bowls so the paneer pieces stay visible in the green sauce. Serve hot while the gravy is glossy and the cheese is tender. If you want a looser restaurant-style texture, thin each portion with a teaspoon of hot water in the bowl rather than cooking the whole pan longer.