Skillet Palak Paneer with Browned Ghee

By Sprig Originals ✓ · cooked up in Sprig

Golden-seared paneer cubes folded into a silky, deep-green spinach gravy enriched with cashew cream, heavy cream and nutty browned ghee. It's a low-carb Indian restaurant classic built entirely from vegetables, dairy and fat — no flour, no sugar, no thickeners — and it comes together in one skillet in about 40 minutes.

Ingredients

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

• 1/4 cup raw cashews
• 1/3 cup hot water

• 1.5 lb fresh spinach, thick stems removed
• 3 tbsp ghee
• 1 tsp cumin seeds
• 1/2 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 serrano chile, split lengthwise
• 1 small plum tomato, finely chopped
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt, plus more to taste
• 1/3 cup heavy cream

• 1 tbsp ghee
• 1/2 tsp dried fenugreek leaves (kasoori methi)
• 1 tbsp lemon juice

Instructions

1. Cover the cashews with the 1/3 cup hot water in a small bowl and let soak while you work, at least 15 minutes. Blend or mash to a smooth cream with the soaking water and set aside.
2. Bring 4 cups of water to a boil in a large pot. Add the spinach in batches and cook just 45 to 60 seconds, until fully wilted and bright green. Drain immediately and rinse under cold water to stop the cooking, then squeeze out as much liquid as you can with your hands.
3. Transfer the squeezed spinach to a blender or food processor with 2 tablespoons of water and pulse to a coarse purée with a little texture left — about 8 to 10 one-second pulses. Do not fully liquefy it.
4. Toss the paneer cubes with 1/2 teaspoon salt and 1/4 teaspoon turmeric. Heat 2 tablespoons ghee in a large nonstick or cast-iron skillet over medium-high heat and sear the paneer in a single layer, 90 seconds to 2 minutes per side, until deep golden on two sides. Transfer to a plate.
5. Lower the heat to medium and add 3 tablespoons ghee to the same skillet. Add the cumin seeds and sizzle 30 seconds until fragrant, then add the onion and cook 5 to 6 minutes, stirring, until soft and lightly browned at the edges.
6. Stir in the garlic, ginger and split serrano and cook 60 to 90 seconds, until the raw garlic smell is gone. Add the tomato, coriander, garam masala, turmeric, cayenne and 1 teaspoon salt and cook 3 to 4 minutes, mashing the tomato with your spoon, until the mixture thickens and the ghee separates at the edges.
7. Add the spinach purée and cook 4 to 5 minutes over medium heat, stirring often, so the spinach loses its raw edge and tightens up. Stir in the cashew cream and heavy cream and simmer 2 minutes more, until glossy and thick enough to coat a spoon.
8. Fold in the seared paneer and simmer gently 2 to 3 minutes just to heat it through. Taste and adjust salt.
9. In a small skillet, melt the last 1 tablespoon ghee over medium heat and swirl 60 to 90 seconds until it smells nutty and turns light amber. Crush the fenugreek leaves between your palms into the ghee, swirl once, and pour over the palak paneer. Finish with the lemon juice and serve hot.

Chef's tips

Nutrition (per serving, estimated)

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