Palak Paneer (Spinach and Cheese Curry)

Ingredients

• 1 lb Spinach
• 1 lb Paneer
• 1 medium Onion
• 1 medium Tomato
• 1 tbsp Ginger-garlic paste
• 1 small Green chilies
• 1/2 tsp Garam masala
• 1/4 cup Cream
• 2 tbsp Butter
• 1 tbsp Vegetable oil
• 2 tbsp Cilantro
• 1 tsp Salt

Instructions

1. 1Fill a medium pot with water and bring it to a rolling boil over high heat. Add the 1 lb of Spinach to the boiling water and cook for 2 minutes. Prepare a large bowl filled with ice water. Carefully transfer the blanched spinach from the boiling water to the ice water using a slotted spoon. Once the spinach is cool, squeeze out as much excess water as possible. Place the squeezed spinach into a blender and blend until you have a smooth puree.
2. 2Cut the 1 lb of Paneer into 1-inch cubes. Heat the 1 tbsp of Vegetable oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the paneer cubes and fry for 3-5 minutes, turning occasionally, until they are golden brown on all sides. Remove the paneer from the skillet and set aside.
3. 3In a large, heavy-bottomed pot or Dutch oven, melt the 2 tbsp of Butter over medium heat (300°F / 150°C). Add the 1 medium Onion, finely chopped, and sauté for 5-7 minutes, stirring frequently, until the onion is golden brown and softened. Add the 1 tbsp of Ginger-garlic paste and the 1 small Green chilies, finely chopped, and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the 1 medium Tomato, finely chopped, to the pot. Cook for 3-5 minutes, stirring occasionally, until the tomato has softened and started to break down. Stir in the 1/2 tsp of Garam masala and the 1 tsp of Salt, and cook for 1 minute, stirring constantly.
5. 5Pour the spinach puree into the pot with the onion and tomato mixture. Stir well to combine. Bring the mixture to a gentle simmer over medium-low heat (250°F / 120°C) and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
6. 6Add the fried paneer cubes and the 1/4 cup of Cream to the pot. Stir gently to incorporate. Continue to simmer over low heat (225°F / 110°C) for another 5 minutes, allowing the paneer to heat through and the sauce to become creamy. Do not boil.
7. 7Garnish the Palak Paneer with the 2 tbsp of Cilantro, chopped. Serve hot.

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