Ghee-Seared Paneer in Creamy Spiced Spinach

By Sprig Originals ✓ · cooked up in Sprig

Cubes of paneer are seared in ghee until golden and folded into a silky purée of spinach, green chile, ginger and garlic finished with heavy cream and crushed fenugreek leaves. It's the North Indian classic built for a low-carb table: no flour, no sugar, no rice needed — just deeply spiced greens and plenty of good fat. Ready in about 40 minutes in one skillet.

Ingredients

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

• 20 oz fresh spinach, stems trimmed
• 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, stemmed (seeds removed for less heat)
• 1 small plum tomato, chopped
• 1 1/2 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1 tsp kosher salt, plus more to taste

• 1/2 cup heavy cream
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 1 tbsp fresh lemon juice
• 1 tbsp ghee, for drizzling

Instructions

1. Bring a large pot of salted water to a boil. Add the spinach in batches and blanch just 45 to 60 seconds, until fully wilted and bright green. Drain in a colander and rinse under cold running water for 30 seconds to stop the cooking. Squeeze the spinach firmly with your hands to remove most of the water, then set aside.
2. Pat the paneer cubes very dry. Heat 2 tablespoons ghee in a 12-inch nonstick or well-seasoned skillet over medium-high heat. Add the paneer in a single layer, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon turmeric, and sear undisturbed for 2 to 3 minutes per side until two sides are deep golden, about 6 minutes total. Transfer to a plate.
3. Reduce heat to medium and add the remaining 2 tablespoons ghee to the same skillet. Add the cumin seeds and let them sizzle for 30 seconds until fragrant. Stir in the onion and cook 5 to 6 minutes, until softened and lightly browned at the edges.
4. Add the garlic, ginger and whole serrano chiles and cook 90 seconds, stirring constantly, until the raw garlic smell is gone. Add the tomato, coriander, garam masala, 1/2 teaspoon turmeric and 1 teaspoon salt. Cook 4 to 5 minutes, mashing the tomato with your spoon, until the mixture thickens into a loose paste and the ghee separates at the edges.
5. Scrape the onion mixture into a blender or food processor along with the squeezed spinach and 1/4 cup water. Pulse 8 to 10 times to a coarse, flecked purée — do not blend to a smooth soup; you want texture.
6. Return the purée to the skillet over medium-low heat and simmer 5 minutes, stirring often, until it darkens slightly and thickens. Stir in the heavy cream and simmer 2 minutes more.
7. Crush the kasuri methi between your palms directly into the pan, then add the lemon juice. Fold in the seared paneer and warm through for 2 to 3 minutes, just until the cubes soften. Taste and add salt as needed.
8. Drizzle with the remaining tablespoon of ghee and serve hot, straight from the skillet or with buttered cauliflower rice.

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Nutrition (per serving, estimated)

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