Palak Paneer (Spinach Cottage cheese stew)

Cuisine: Indian
Meal: Dinner
Time: 45 min

Yield: 2, 2 to 3
Source: Original recipe

Ingredients

• 150 grams (1¼ cups) paneer (Indian cottage cheese)
• 3½ to 4 cups (100 to 120 grams) palak (spinach)
• 2 tablespoons oil (or half oil & half butter)
• 2 green chilies (deseeded) (less spicy kind)
• ¾ cup ( 90 grams, 1 small) onions (fine chopped)
• ½ cup (1 small) tomatoes (deseeded & chopped or pureed)
• ¾ teaspoon ginger garlic paste (read notes for substitute)
• ½ teaspoon salt (use as per your taste)
• 8 to 10 cashewnuts (read notes for substitutes)
• ½ to ¾ teaspoon garam masala (adjust to taste)
• ½ teaspoon kasuri methi (dried fenugreek leaves) (skip if you don’t have)
• ¼ cup water to blend spinach
• ¾ cup water to cook the gravy
• 3 tablespoons cream (optional)
• ⅛ teaspoon cumin seeds (jeera) (optional)
• 2 green cardamoms (elaichi) (optional)
• 1 inch cinnamon (dalchini) (optional)
• 2 cloves (laung) (optional)

Method

1. Wash and drain the spinach well, using tender leaves when possible.
2. Cook spinach with green chilies and cashews until wilted, then cool and blend into a thick puree with a little water.
3. Bloom the whole spices in butter and oil, then saute onions until soft and lightly golden.
4. Add ginger-garlic paste, tomatoes, and salt; cook until the tomatoes collapse into the masala.
5. Stir in garam masala, add water, and simmer until the onion mixture is fully soft.
6. Lower the heat, mix in kasuri methi and spinach puree, and cook briefly until bubbling.
7. Add paneer at the end, turn off the heat, and garnish with cream if using.
8. Serve with roti, naan, basmati rice, or jeera rice.