Creamy Spinach Paneer Curry with Toasted Almonds

By Sprig Originals ✓ · cooked up in Sprig

Cubes of paneer are pan-fried in ghee until burnished, then folded into a silky purée of spinach cooked down with cumin, ginger, garlic and green chile. Heavy cream and crushed kasuri methi give it that restaurant-style richness, and slivered almonds toasted in ghee go on top for crunch. It's a full, satisfying dinner on its own — no rice or naan required.

Ingredients

• 14 oz paneer, cut into 3/4-inch cubes
• 4 tbsp ghee, divided
• 1/2 cup finely chopped yellow onion
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 serrano chile, thinly sliced

• 1.5 lb fresh baby spinach
• 1/2 cup water
• 1/2 cup heavy cream
• 2 tbsp full-fat plain Greek yogurt

• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp kosher salt, plus more to taste
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1/3 cup slivered almonds
• 1 tbsp fresh lemon juice

Instructions

1. Pat the paneer cubes very dry with paper towels and season lightly with salt. Heat 2 tablespoons of the ghee in a large nonstick or cast-iron skillet over medium-high heat until shimmering, about 1 minute.
2. Add the paneer in a single layer and fry undisturbed for 2 minutes per side, turning to brown 2 or 3 faces, about 5 minutes total. Transfer to a plate and set aside.
3. Lower the heat to medium and add the slivered almonds to the same skillet. Toast, stirring constantly, for 60 to 90 seconds until golden and fragrant, then scrape onto a small plate so they don't scorch.
4. Add the remaining 2 tablespoons ghee to the skillet along with the cumin seeds. Let them sizzle for 30 seconds, then add the onion and cook for 4 to 5 minutes, stirring, until soft and translucent at the edges.
5. Stir in the garlic, ginger and serrano and cook for 90 seconds, until the raw garlic smell is gone. Add the coriander, turmeric and 1 teaspoon salt and toast the spices for 30 seconds.
6. Add the spinach in large handfuls, tossing after each addition and letting it wilt before adding more, about 4 minutes total. Pour in the water, cover, and steam over medium heat for 3 minutes until the spinach is fully collapsed and dark green.
7. Transfer the spinach mixture to a blender or use an immersion blender directly in the pan. Pulse to a coarse purée with a little texture remaining — 6 to 8 short pulses. Do not blend to a smooth soup.
8. Return the purée to the skillet over medium-low heat. Stir in the heavy cream and yogurt and simmer gently for 3 minutes, stirring often, until glossy and slightly thickened. Do not let it boil hard or the yogurt may split.
9. Crush the kasuri methi between your palms directly into the pan, add the garam masala, and stir. Fold in the fried paneer and simmer for 3 to 4 minutes so the cheese warms through and softens.
10. Turn off the heat, stir in the lemon juice, and taste for salt. Serve in shallow bowls topped with the toasted almonds and a drizzle of extra ghee or cream if you like.

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Nutrition (per serving, estimated)

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