Palak Paneer

Serves 4-5

A wholesome favorite made in minutes! Blend spinach with Bhuna Masala, add paneer, and enjoy rich, comforting flavor in minutes.

Ingredients

10 oz (around 300 g) paneer, cut into cubes

¼ cup cashew nuts

1 lb (around 450 g) fresh spinach

2 tsp oil or ghee (1 tbsp more oil if you want to pan sear the paneer)

1 tsp cumin seeds

1 cup Bhuna Masala

2 tsp coriander powder

1 tsp red chili powder (or to taste)

2 tsp kasuri methi

200 ml water

½ tsp garam masala

20 ml fresh cream (optional)

Salt, to taste

Method

Optional – if you like pan-searing the paneer, do this now. Heat 1 tbsp oil in a large nonstick pan over medium heat. Place the paneer cubes in a single layer and cook, turning constantly, until lightly golden on all sides, ~6-8 min in total. If it starts to pop, reduce the heat and keep turning. Transfer the paneer from the pan to a paper towel-lined plate. Cover and set aside.

Soak cashew nuts in around ½ cup of boiling water, cover and set aside for 15 minutes.
Thoroughly wash spinach & remove thick stems (thin stems are fine). Blanch spinach either by adding spinach to a colander and pouring boiling water over it in a kitchen sink or by adding spinach in a pot of boiling water for 30 seconds. Drain spinach, rinse with cold water. Also drain the cashew nuts. Blend both into a smooth puree and set aside.
Heat oil/ghee in a saucepan on medium heat, add cumin seeds and let them sizzle and brown.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and mix in the coriander powder, red chili powder, kasuri methi and salt, cook for 2 minutes.
Now add spinach puree to the saucepan, add around 200 ml water to swoosh around the food processor and add to the saucepan to make a gravy. Cover and cook for 5 minutes on low-medium heat.
Add paneer pieces and cover for additional 5 minutes to soften the paneer.
Add cream now, if using
Stir in the garam masala and take it off the flame. Serve with roti, naan or basmati rice.