Charred Paneer in Silky Spinach Curry

By Sprig Originals ✓ · cooked up in Sprig

Cubes of paneer are seared in ghee until blistered and golden, then folded into a deeply spiced spinach gravy finished with heavy cream and crushed fenugreek leaves. A quick pan of buttered cauliflower rice soaks up every bit of the sauce, so the whole thing eats like a full Indian dinner without a grain in sight.

Ingredients

• 14 oz paneer, cut into 3/4-inch cubes
• 2 tbsp ghee
• 1/2 tsp ground turmeric
• 1/2 tsp kosher salt

• 10 oz fresh spinach
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/2 cup finely chopped yellow onion
• 4 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 2 serrano chiles, split lengthwise
• 1 small plum tomato, chopped
• 1 1/2 tsp ground coriander
• 1 tsp garam masala
• 1/4 tsp ground turmeric
• 1 tsp kosher salt
• 1/2 cup heavy cream
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 2 tsp fresh lemon juice

• 20 oz riced cauliflower
• 3 tbsp unsalted butter
• 1/2 tsp cumin seeds
• 3/4 tsp kosher salt
• 2 tbsp chopped fresh cilantro

Instructions

1. Bring a large pot of salted water to a boil. Add the spinach and cook just 45 seconds, until fully wilted, then drain in a colander and rinse under cold water until cool. Squeeze out most of the liquid with your hands, reserving 1/4 cup of the squeezed-out liquid if you like a looser gravy.
2. Transfer the spinach to a blender and pulse 6 to 8 times to a coarse purée, adding 2 tablespoons of water only if the blades stall. Set aside; do not over-blend or the curry turns pasty.
3. Pat the paneer cubes very dry and toss with 1/2 teaspoon turmeric and 1/2 teaspoon salt. Heat 2 tablespoons ghee in a large nonstick or cast-iron skillet over medium-high. Sear the paneer in a single layer, 2 to 3 minutes per side, until deeply golden and blistered on two faces. Transfer to a plate.
4. Lower the heat to medium and add the remaining 2 tablespoons ghee to the same skillet. Add 1 teaspoon cumin seeds and let them sizzle for 30 seconds until fragrant.
5. Add the onion and cook 5 to 6 minutes, stirring, until softened and lightly browned at the edges. Stir in the garlic, ginger, and split serranos and cook 90 seconds more, until the raw garlic smell is gone.
6. Add the tomato, coriander, garam masala, 1/4 teaspoon turmeric, and 1 teaspoon salt. Cook 4 to 5 minutes, mashing the tomato with your spoon, until the mixture pulls together into a thick paste and the ghee separates at the edges.
7. Stir in the puréed spinach and 1/3 cup water (or the reserved spinach liquid). Simmer 5 minutes over medium-low, stirring often, then stir in the heavy cream and crumble in the fenugreek leaves between your palms. Simmer 2 more minutes.
8. Return the paneer to the skillet, fold gently to coat, and simmer 3 minutes so the cubes soften and absorb the gravy. Turn off the heat and stir in the lemon juice. Taste and adjust salt.
9. While the curry simmers, melt the butter in a second large skillet over medium-high. Add 1/2 teaspoon cumin seeds, sizzle 20 seconds, then add the riced cauliflower and 3/4 teaspoon salt. Cook 5 to 6 minutes, stirring only every minute or so, until the cauliflower is tender with a few toasty browned spots. Stir in the cilantro.
10. Spoon the cauliflower rice into shallow bowls, ladle the paneer and spinach curry over the top, and serve hot with an extra drizzle of cream if you like.

Chef's tips

Nutrition (per serving, estimated)

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