Creamy Fenugreek Paneer with Cumin Cauliflower Rice

By Sprig Originals ✓ · cooked up in Sprig

A silky North Indian restaurant-style curry built on ghee, cashew paste and heavy cream, with golden-edged paneer cubes and the bittersweet perfume of fenugreek. Served over cauliflower rice tempered with cumin and curry leaves, it's rich, aromatic and completely grain-free.

Ingredients

• 3 tbsp raw cashews
• 1/3 cup hot water

• 14 oz paneer, cut into 3/4-inch cubes
• 3 tbsp ghee
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, grated
• 2 green Indian or serrano chiles, slit lengthwise
• 1/2 tsp ground turmeric
• 1 1/2 tsp ground coriander
• 3/4 tsp garam masala
• 1/4 tsp ground white pepper
• 5 oz baby spinach, roughly chopped
• 2 tbsp kasuri methi (dried fenugreek leaves)
• 3/4 cup heavy cream
• 1/2 cup water
• 1/4 tsp granulated monk fruit-erythritol sweetener
• 1 1/4 tsp kosher salt
• 2 tsp lemon juice
• 2 tbsp cilantro, chopped

• 20 oz riced cauliflower
• 2 tbsp ghee
• 1 tsp cumin seeds
• 10 fresh curry leaves
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Put the cashews in a heatproof cup, pour over 1/3 cup hot water, and let soak 15 minutes. Blend cashews and their soaking water in a small blender until completely smooth, about 60 seconds. Set aside.
2. Pat the paneer cubes very dry. Heat 1 tablespoon of the ghee in a large nonstick or cast-iron skillet over medium-high heat and sear the paneer in a single layer, 1 to 2 minutes per side, until light golden on two sides. Transfer to a plate; do not overcook or it will turn rubbery.
3. 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 20 seconds, then add the onion and cook, stirring, 6 to 7 minutes until soft and pale gold at the edges.
4. Add the ginger, garlic and slit green chiles and cook 90 seconds until the raw smell is gone. Stir in the turmeric, coriander, garam masala and white pepper and toast 30 seconds.
5. Add the spinach a handful at a time, stirring until it wilts, about 3 minutes total. Crush the kasuri methi between your palms directly into the pan and stir it in.
6. Pour in the cashew cream, heavy cream and 1/2 cup water. Add the sweetener and 1 1/4 teaspoons salt. Bring to a bare simmer and cook uncovered over medium-low, stirring often, for 5 minutes until the sauce coats a spoon. If it tightens too much, loosen with a splash of water.
7. Return the paneer to the pan, spooning sauce over the cubes, and simmer gently 3 minutes so they soften and absorb the gravy. Turn off the heat, stir in the lemon juice, and taste for salt.
8. While the curry simmers, make the cauliflower rice: heat 2 tablespoons ghee in a second large skillet over medium-high. Add 1 teaspoon cumin seeds and the curry leaves and fry 20 to 30 seconds until the leaves crackle. Add the riced cauliflower, 3/4 teaspoon salt and the black pepper.
9. Cook the cauliflower, stirring every 30 seconds, for 5 to 6 minutes until it is tender with a few toasted golden grains and the pan looks dry rather than steamy. Do not cover it, or it will go soggy.
10. Spoon the cauliflower rice into wide bowls, ladle the methi malai paneer over the top, scatter with cilantro, and serve hot.

Chef's tips

Nutrition (per serving, estimated)

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