Ghee-Seared Paneer in Creamy Spinach Masala

By Sprig Originals ✓ · cooked up in Sprig

Cubes of paneer are browned in hot ghee until they blister at the edges, then folded into a silky, deeply spiced spinach gravy finished with heavy cream and crushed kasuri methi. It tastes like the palak paneer from a good North Indian kitchen, but it is built entirely on fat, greens and cheese — no flour, no sugar, no thickeners. Rich enough to eat straight from the pan with a spoon.

Ingredients

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

• 10 oz fresh baby spinach
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/2 cup finely chopped yellow onion
• 1 tbsp minced fresh ginger
• 4 cloves garlic, minced
• 1 serrano chile, thinly sliced
• 1 small plum tomato, chopped
• 1 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper
• 3/4 tsp kosher salt
• 1/2 cup heavy cream
• 1/4 cup water
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tsp lemon juice

• 2 tbsp heavy cream, for drizzling
• 1 tbsp ghee, for drizzling
• 1/4 tsp cracked black pepper

Instructions

1. Bring 4 cups of water to a boil in a saucepan. Drop in the spinach, stir for 45 seconds until fully wilted, then drain in a colander and immediately rinse under cold running water for 30 seconds to lock in the green color. Squeeze the spinach firmly into a ball to remove as much liquid as you can, then chop it roughly.
2. Transfer the squeezed spinach to a blender or food processor with 2 tablespoons of water and pulse 5 or 6 times to a coarse, slightly chunky purée — do not blend it smooth. Set aside.
3. Pat the paneer cubes very dry with paper towels and toss them with 1/2 teaspoon salt and 1/4 teaspoon turmeric. Heat 2 tablespoons ghee in a 12-inch nonstick or well-seasoned skillet over medium-high heat until it shimmers. Add the paneer in a single layer and sear undisturbed for 2 minutes, then turn and sear 1 to 2 minutes more until two sides are golden-brown. Move the paneer to a plate.
4. Lower the heat to medium and add the remaining 2 tablespoons ghee to the same skillet. Add the cumin seeds and let them sizzle for 20 to 30 seconds until fragrant and a shade darker.
5. Add the onion and cook, stirring, for 5 to 6 minutes until soft and lightly golden at the edges. Add the ginger, garlic and serrano and cook 90 seconds more, until the raw garlic smell is gone.
6. Add the tomato, coriander, ground cumin, turmeric, cayenne and 3/4 teaspoon salt. Cook 4 to 5 minutes, mashing the tomato with your spoon, until it breaks down into a thick paste and you see ghee separating at the edges of the pan.
7. Stir in the spinach purée and 1/4 cup water. Simmer over medium-low heat for 4 minutes, stirring often, so the spinach takes on the masala.
8. Reduce the heat to low and stir in the 1/2 cup heavy cream and the garam masala. Crush the kasuri methi between your palms directly into the pan. Simmer gently for 2 minutes; do not let it boil hard or the cream can split.
9. Return the paneer and any juices to the pan, fold gently to coat, and warm through for 2 minutes. Stir in the lemon juice, then taste and add salt if needed.
10. Off the heat, drizzle with the remaining 2 tablespoons cream and 1 tablespoon ghee, scatter the cracked black pepper over the top, and serve hot. Cauliflower rice or a bowl of buttered green beans rounds it out.

Chef's tips

Nutrition (per serving, estimated)

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