- 1 tablespoon ghee (ghee / coconut oil blend)
- 1 teaspoon cumin seed
- 1/2 inch ginger, grated
- 3 cloves garlic, chopped
- 1 cup onion (1 medium onion, chopped)
- 1 green chili (optional: Habanero)
- 1 tomato, diced
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala (thought I had it, but it was actually milder Madras curry powder)
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon kashmiri red chilli powder (I used paprika!)
- 12 oz. baby spinach (2 boxes of organic)
- 1 cup water
- 100 ml. fresh cream
- 10 oz. paneer, 1/2 inch cubes
- 1 tsp. kasuri methi (I couldn’t find)
- Heat a deep sauce pan on medium high heat.
- Add oil and cumin seeds (I used black mustard seeds instead). When the seeds begin to sizzle, add crushed ginger and garlic. Add sliced onion and green chili, and sauté for a minute. Add the tomato.
- Add salt, spices and stir well. Then, add 3/4 cup water, stir, cover the pan and cook for about 5-7 minutes on medium heat.
- Open the lid and add 1/2 the baby spinach and stir to wilt, about 2 minutes. Add the remaining spinach and wilt for around 2 minutes. Sauté for another minute. Turn off the heat.
- Using a hand blender puree the spinach mix. Add a little water if needed. Add 1/2 the cream.
- Turn the heat back on to medium, add paneer cubes and simmer for 1 min, till paneer cubes become soft. Turn off the heat. Stir in butter and the other 1/2 cream, this adds a silky smooth finish to the sauce, and gives it a gorgeous shine.
- Serve hot with cumin basmati rice or naan. Enjoy!
No Insta Pot here, I’m afraid. We made na’an to go with it! Baking adventures. It was an adventure finding a Pakistani store on the day before Puerto Rican Independence Day, to find frozen paneer. Also since we had less spinach, we added a couple of parboiled potatoes, so… palak aloo paneer! Coming up next: the na’an recipe.