Egg-Free Palak Paneer (Spinach and Cheese Curry)

Ingredients

• about 450 g Paneer (Indian cheese), cubed
• about 285 g Spinach, chopped
• 1 medium Onion, chopped
• 1 medium Tomatoes, chopped
• 1 tbsp Ginger-garlic paste
• 1-2 Green chilies, chopped
• 0.5 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 0.5 tsp Garam masala
• 0.5 cup Cream
• 1 tbsp Cornstarch
• 2 tbsp Cooking oil
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 2 tablespoons of cooking oil in a 30.48 cm skillet over medium-high heat until shimmering, about 175°C. Add the 1 medium onion, chopped, and sauté until it is golden brown and softened, about 5-7 minutes.
2. 2Add the 1 tablespoon of ginger-garlic paste and the 1-2 chopped green chilies to the skillet. Sauté for 1 minute until fragrant.
3. 3Stir in the 1 medium tomatoes, chopped, 0.5 teaspoon turmeric powder, and 0.5 teaspoon red chili powder. Cook, stirring occasionally, until the tomatoes have softened and broken down, about 5 minutes.
4. 4Add the about 285 g of spinach, chopped, to the skillet. Cook, stirring, until the spinach has wilted completely, about 3-5 minutes.
5. 5Carefully transfer the spinach mixture to a blender or use an immersion blender directly in the skillet to blend until smooth. If using a regular blender, return the smooth spinach mixture to the skillet.
6. 6Add the about 450 g of paneer, cubed, to the smooth spinach mixture in the skillet. In a small bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth slurry, then pour it into the skillet. Stir well to combine.
7. 7Stir in the 0.5 cup of cream and 0.5 teaspoon of garam masala. Season with 1 teaspoon of salt.
8. 8Bring the mixture to a gentle simmer over medium-low heat and cook for 5-10 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Serve hot.

Substitutions

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