Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons cooking oil (divided)
  • 1 large onion (chopped)
  • ¼ cup minced ginger
  • 6 cloves garlic (peeled and smashed with the side of your knife)
  • 2 medium tomatoes (chopped)
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin seeds
  • ½ teaspoon turmeric
  • 1 teaspoon sea salt (more to taste)
  • 10 ounces spinach
  • ½ cup whipping cream (see notes)
  • 1 lb paneer (cut into 1-inch cubes)

Instruction

  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and cook until it starts to brown, about 6-7 minutes. Reduce the heat to medium heat and add the ginger and garlic and cook for another 3 minutes. If the pan starts to look dry, add a little more oil. Add the tomatoes to the pan and cook for 5 minutes, mashing them a little as they cook.
  • Add the garam masala, cumin, turmeric, and salt to the pan and stir for about 1 minute. Add the spinach, working in 2 batches, if needed. Let the first batch wilt a little and then add more.
  • Once the spinach has wilted, transfer the spinach mixture to your blender, add the cream, and blend on high until mostly smooth.
  • Add the remaining tablespoon of oil to a non-stick pan over medium-high heat. Add the cubes of paneer and cook until they're brown on both sides, about 5 minutes.
  • Pour the spinach puree from the blender back into the skillet, mix in the paneer, and gently reheat it.