Creamy Spinach Paneer with Cumin Cauliflower Rice

By Sprig Originals ✓ · cooked up in Sprig

Cubes of paneer seared in ghee until golden, then folded into a bright, silky spinach gravy built on ginger, garlic, tomato and toasted whole spices. A quick turmeric-cumin cauliflower rice soaks up every bit of the sauce, so dinner stays rich and satisfying without any grains or bread.

Ingredients

• 20 oz fresh spinach, thick stems removed
• 2 serrano chiles, stemmed (seeded for less heat)
• 3 tbsp ghee
• 1 tsp cumin seeds
• 1/2 cup finely chopped yellow onion
• 1 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1 medium tomato, finely chopped
• 1 tsp ground coriander
• 3/4 tsp garam masala
• 1/2 tsp ground turmeric
• 1 1/4 tsp kosher salt
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1/3 cup heavy cream
• 1 tsp fresh lemon juice

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

• 1 1/2 lb riced cauliflower (about 6 cups)
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/4 tsp ground turmeric
• 3/4 tsp kosher salt
• 2 tbsp chopped fresh cilantro
• 2 tsp fresh lemon juice

• 1 tbsp ghee
• 1/2 tsp cumin seeds
• 1/4 tsp Kashmiri chile powder

Instructions

1. Bring a large pot of salted water to a boil. Add the spinach and serrano chiles and blanch just 60 to 90 seconds, until the leaves collapse and turn deep green. Drain immediately and plunge into a bowl of ice water to lock in the color, then squeeze out most of the liquid with your hands.
2. Transfer the spinach and chiles to a blender with 3 tablespoons of water and blend to a slightly coarse purée, about 15 seconds. Set aside; do not blend to a smooth juice or the gravy will taste flat.
3. Pat the paneer cubes very dry. Heat 1 tablespoon ghee in a large nonstick or cast-iron skillet over medium-high heat, add the paneer in a single layer, sprinkle with 1/4 teaspoon salt, and sear 2 minutes per side until two sides are golden. Remove to a plate.
4. In the same skillet, heat 3 tablespoons ghee over medium heat. Add 1 teaspoon cumin seeds and let them sizzle 30 seconds until fragrant. Add the onion and cook 5 to 6 minutes, stirring, until soft and lightly browned at the edges.
5. Stir in the garlic and ginger and cook 60 seconds, then add the tomato and cook 4 to 5 minutes, mashing with the spoon, until it breaks down and the ghee separates slightly.
6. Add the coriander, garam masala, turmeric, and 1 1/4 teaspoons salt and toast in the fat for 30 seconds. Crush the fenugreek leaves between your palms and add them in.
7. Pour in the spinach purée and 1/4 cup water. Simmer uncovered over medium-low heat for 5 minutes, stirring often, until slightly thickened. Stir in the heavy cream and lemon juice, then fold in the seared paneer and warm through for 2 minutes. Turn off the heat and cover.
8. Make the cauliflower rice: heat 2 tablespoons ghee in a wide skillet over medium-high heat, add 1 teaspoon cumin seeds and sizzle 20 seconds. Add the riced cauliflower, turmeric, and 3/4 teaspoon salt and cook, stirring every minute, for 5 to 7 minutes until tender but still separate and dry, not mushy. Off heat, toss with the cilantro and lemon juice.
9. For the tadka, heat 1 tablespoon ghee in a small pan over medium heat until shimmering, add 1/2 teaspoon cumin seeds and the Kashmiri chile powder, swirl for 10 seconds, and pour the sizzling ghee over the palak paneer.
10. Serve the palak paneer spooned over the cumin cauliflower rice while everything is hot.

Chef's tips

Nutrition (per serving, estimated)

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