40 minutes
A comforting Indian classic featuring creamy spinach and firm, chewy paneer cheese.
Baby Spinach, minced
0 oz
Paneer, cut into cubes
0 oz
tablespoons
Yellow Onion, finely chopped
each
to taste
to taste
Fresh Ginger, grated
tablespoons
Garlic, grated
cloves
Serrano Chile, minced
each
teaspoons
teaspoons
cups
cups
1. Prepare Spinach and Paneer
Pulse the fresh baby spinach in a food processor until minced, working in batches if necessary. Heat a tablespoon of ghee in a large nonstick skillet and cook the paneer cubes until golden on all sides, about 5 to 7 minutes. Remove paneer and set aside.
2. Sauté Onions and Spices
In the same skillet, add another tablespoon of ghee and sauté the finely chopped yellow onion until soft, about 5 minutes. Season with kosher salt and black pepper. Add grated ginger, grated garlic, minced serrano chile, ground coriander, and ground cumin, and stir for about 1 minute.
3. Cook Spinach
Add minced spinach to the skillet along with half a cup of water. Stir and cook for about 8 minutes or until the water is mostly absorbed and the spinach is soft.
4. Finish with Cream and Paneer
Pour half a cup of heavy cream into the skillet and return the golden paneer to the mixture. Stir gently to combine. Adjust seasoning with salt and pepper to taste.
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