Gluten-Free Palak Paneer (Spinach and Cheese Curry)

Ingredients

• 1 lb Paneer
• 1 lb Spinach
• 1 Onion
• 1 tbsp Ginger-garlic paste
• 1/2 cup Cashews
• 1 Green chilies
• 1/2 tsp Garam masala
• 1/4 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 2 tbsp Cooking oil
• 2 tbsp Cream (optional)

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 1 lb of spinach to the boiling water and cook for 2 minutes until wilted. Immediately transfer the spinach to a bowl of ice water to stop the cooking. Once cooled, drain the spinach very well and place it in a blender. Blend the spinach until it forms a smooth puree.
2. 2Place the 1/2 cup of cashews in a small bowl and cover them with warm water. Let them soak for 30 minutes. Drain the cashews and add them to the blender with the spinach puree. Blend until the cashews are completely smooth and incorporated into the spinach puree.
3. 3Heat the 2 tablespoons of cooking oil in a large skillet or pot over medium heat (350°F / 175°C). Add the 1 chopped onion and cook, stirring occasionally, until the onion is soft and golden brown, about 8-10 minutes. Add the 1 tablespoon of ginger-garlic paste and 1 green chili (if using, finely chopped) and cook for 1 minute more until fragrant.
4. 4Pour the spinach and cashew puree into the skillet with the onions. Stir in the 1/2 teaspoon of garam masala, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of cumin powder. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring frequently, until the sauce has thickened slightly and the raw smell of the spices has disappeared.
5. 5Add the 1 lb of paneer cubes to the simmering sauce. Gently stir to coat the paneer with the sauce. Continue to simmer for 5 minutes, allowing the paneer to heat through and absorb the flavors. Be careful not to overcook the paneer, as it can become tough.
6. 6If using, stir in the 2 tablespoons of cream until fully combined. Serve the Palak Paneer hot, ideally with gluten-free naan or rice.

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