Palak Paneer

Ingredients

• about 450 g Paneer
• about 450 g Spinach
• 1 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tomato paste
• 0.5 cup Heavy cream
• 1 tsp Garam masala
• 2 tbsp Ghee

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

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Carefully add the about 450 g of spinach to the boiling water and cook for exactly 2 minutes. Immediately drain the spinach and transfer it to a blender. Blend the spinach until it forms a smooth puree. Set the spinach puree aside.
2. 2Place a 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add the 2 tbsp of ghee to the skillet. Once the ghee is melted and shimmering, add the 1 medium chopped onion. Sauté the onion, stirring occasionally, for 8-10 minutes, or until it is soft and golden brown. Add the 2 minced cloves of garlic and the 2.54 cm minced ginger to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
3. 3Add the 2 tbsp of tomato paste to the skillet with the onions, garlic, and ginger. Cook, stirring constantly, for 2 minutes until the tomato paste darkens slightly. Pour in the prepared spinach puree. Add the 1 tsp of garam masala. Stir everything together well. Bring the mixture to a gentle simmer, then reduce the heat to medium-low (148.9°C / 150°C). Cover the skillet and let it simmer for 10 minutes, stirring occasionally.
4. 4Add the about 450 g of paneer cubes to the simmering spinach sauce. Stir gently to coat the paneer cubes. Continue to simmer, uncovered, for 5 minutes, allowing the paneer to heat through.
5. 5Reduce the heat to low (121.1°C / 120°C). Pour in the 0.5 cup of heavy cream. Stir gently until the cream is fully incorporated into the sauce. Allow the sauce to heat through for 2 minutes, but do not let it boil. The sauce should be creamy and slightly thickened.
6. 6Serve the Palak Paneer hot. It is delicious served with rice or naan.

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