Palak Paneer

Restaurant-style spinach curry with paneer, tomato, warm spices, cream, and dried fenugreek.

Ingredients

• ¼ cup neutral oil
• 1 teaspoon cumin seeds
• 1 medium yellow onion, finely chopped
• 5 garlic cloves, finely chopped
• 1-inch piece ginger, finely chopped
• 1–2 small serrano or Thai green chiles, finely chopped
• 2 ripe vine or Roma tomatoes, puréed
• 1½ teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½–¾ teaspoon red chile powder or cayenne
• 1 teaspoon kosher salt
• 1 pound fresh spinach, washed and stems removed
• 2 tablespoons ghee or butter
• ⅓–½ cup water
• 8 ounces paneer, cut into ½-inch cubes
• ¼ cup plus 2 tablespoons heavy cream
• ¼ cup plus 2 tablespoons whole milk
• ½ tablespoon dried fenugreek leaves
• 1 teaspoon lemon juice
• ¼ teaspoon garam masala, optional

Instructions

1. Heat the oil in a wide pan over medium-high heat. Add the cumin seeds and onion. Cook until the onion is deeply golden, about 10 minutes, adding a splash of water if it begins to stick.
2. Add the garlic, ginger, and chiles. Cook until fragrant, about 2 minutes. Add the tomato purée, ground spices, and salt, and cook until the mixture darkens and the oil begins to separate.
3. Add the spinach by handfuls and cook until wilted. Cover, reduce the heat to medium, and cook until tender, about 10–15 minutes.
4. Let the spinach cool briefly, then pulse it in a food processor into a rough purée rather than a perfectly smooth paste.
5. Return the pan to medium-high heat and melt in the ghee or butter. Add the spinach purée and cook for a minute. Stir in the measured water.
6. Add the paneer, cream, and milk. Cover and simmer on low-medium heat for 7–10 minutes, until the paneer is tender and the curry has thickened.
7. Crush the fenugreek leaves between your palms and stir them in. Finish with lemon juice and garam masala, if using. Serve with naan, roti, paratha, or basmati rice.

Notes

• Frozen whole-leaf spinach can stand in for fresh; use about 10–12 ounces and add water as needed.
• Paneer can be pan-seared first for browned edges, but it can also go straight into the curry.