Palak Paneer.

~40 minutes estimated. Fresh and frozen spinach have different water contents; adjust the sauce gradually.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 17.64 oz by weight spinach, washed
• 12.35 oz by weight paneer, cubed
• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 3.38 fl oz water
• 0.5 tsp garam masala

Method

1. 01

   Wilt the spinach in a covered pan with a splash of water. Cool briefly and blend to a coarse purée.

2. 02

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

3. 03

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

4. 04

   Add spinach purée, water, and garam masala to the tomato base. Simmer gently, then fold in paneer.

5. 05

   Warm the paneer through and adjust the salt. Keep the final simmer short to preserve the spinach flavor.

Focus view enlarges the recipe text. It does not prevent your screen from sleeping.