Spinach Paneer Curry with Cumin Rice
15min
30min
1
590
Chef's Note
This homemade Spinach Paneer Curry (Palak Paneer) is a restaurant-quality dish made simple. For the best flavor, don't skip the step of frying the paneer first. If you prefer a milder dish, reduce or omit the green chili. For a vegan version, substitute firm tofu for paneer and coconut cream for heavy cream.
Tags
Ingredients
1/3 cup basmati rice
4 oz paneer
3 cups baby spinach
1/2 medium onion
2 cloves garlic
1 inch ginger
1 medium tomato
1 small green chili
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric powder
2 tbsp heavy cream
1 tbsp ghee or clarified butter
1 tbsp vegetable oil
1/2 tsp cumin seeds
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh cilantro
1 tsp lemon juice
Instructions
- 1
Rinse 1/3 cup basmati rice under cold water until water runs clear. Drain well.
- 2
In a small pot, heat 1/2 tsp of cumin seeds in 1/2 tbsp of ghee until they start to sizzle and become fragrant.
- 3
Add the rinsed rice to the pot and stir to coat with ghee. Add 2/3 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
- 4
While rice is cooking, cut 4 oz of paneer into 1/2-inch cubes. Finely chop the onion, mince the garlic and ginger, dice the tomato, and finely chop the green chili (remove seeds for less heat).
- 5
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the paneer cubes and fry until golden brown on all sides, about 3-4 minutes. Remove paneer and set aside.
- 6
In the same skillet, add the remaining 1/2 tbsp ghee. Add the chopped onion and cook until translucent, about 3-4 minutes.
- 7
Add the minced garlic, ginger, and green chili. Sauté for 1 minute until fragrant.
- 8
Add the ground cumin, coriander, turmeric, and 1/2 tsp garam masala. Stir and cook for 30 seconds until spices are fragrant.
- 9
Add the diced tomato and cook for 3-4 minutes until softened and oil begins to separate from the mixture.
- 10
Add 3 cups of baby spinach in batches, stirring until wilted, about 2-3 minutes.
- 11
Pour in 1/4 cup water and bring to a simmer. Cook for 2-3 minutes until slightly reduced.
- 12
Using an immersion blender or regular blender, carefully puree the spinach mixture until smooth (leave some texture if desired).
- 13
Return the mixture to the pan if using a regular blender. Add the fried paneer cubes and simmer for 2 minutes.
- 14
Stir in 2 tbsp heavy cream and the remaining 1/2 tsp garam masala. Season with remaining 1/4 tsp salt and 1/4 tsp black pepper.
- 15
Add 1 tsp of lemon juice and stir to combine. Simmer for another 1-2 minutes until the sauce reaches desired consistency.
- 16
Fluff the cooked cumin rice with a fork and transfer to a serving plate.
- 17
Pour the spinach paneer curry alongside or over the rice, garnish with fresh chopped cilantro, and serve immediately.
Nutrition Information (per serving)
590
22g
52g
32g
Reviews (0)
No reviews yet
Be the first to review this recipe!