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Palak Paneer Curry

"Palak paneer is an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy-to-make and absolutely delicious Indian curry. Serve with hot naan or roti."

Ingredients :

• 5 cups fresh spinach
• 4 tablespoons canola oil, divided
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 1 green chile pepper, chopped
• 3 cloves garlic, minced
• 1 (1/2 inch) piece ginger, minced
• 2 tomatoes, diced
• 1/2 cup water, or as needed
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon red chile powder
• 1/4 teaspoon turmeric powder
• salt to taste
• 8 ounces paneer, cubed
• 1/2 teaspoon garam masala
• 4 teaspoons heavy cream
• 1 pinch red chile flakes

Instructions :

Prep : 15M	Cook : 2M	Ready in : 45M

• Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.
• Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.
• Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed.
• Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.
• Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.

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