Description

Ingredients

• 🧀 Paneer, 2 cm cubes: 400 g (14 oz)
• 🛢 Neutral oil or ghee: 2 tbsp (30 ml / 1 fl oz)
• 🧅 Onion, finely chopped: 1 small (100 g / 3.5 oz)
• 🫚 Ginger–garlic paste: 1 tbsp (15 g / 0.5 oz)
• 🌶 Green chili, slit (to taste): 1
• 🌿 Fresh spinach (or baby spinach): 500 g (1.1 lb)
• 💧 Water for blanching + blending: about 200–250 ml (¾–1 cup / 7–8.5 fl oz)
• 🌕 Turmeric: ¼ tsp (0.8 g)
• 🌱 Cumin seeds: 1 tsp (3 g)
• 🌿 Ground coriander: 1 tsp (3 g)
• 🌿 Garam masala: ¾ tsp (2.2 g)
• 🧂 Salt: to taste (≈6 g / 1 tsp)
• 🍋 Lemon juice or amchur: 2 tsp (10 ml / 0.34 fl oz)
• 🥛 Cream (optional, for finish): 30 ml (2 tbsp / 1 fl oz)

Preparation

• Blanch spinach: Boil water, add 🌿 spinach 45–60 s until just wilted. Shock in ice water; drain well.
• Blend: Purée spinach with 200 ml water until smooth, bright green.
• Sauté aromatics: Heat 🛢 oil/ghee. Add 🌱 cumin seeds 20 s. Stir in 🧅 onion; cook 5–6 min to light golden. Add 🫚 ginger–garlic + 🌶 chili 1 min.
• Spice & base: Add 🌕 turmeric + 🌿 ground coriander; stir 20 s. Pour in spinach purée; simmer 4–5 min (add a splash of water if too thick).
• Paneer: Fold in 🧀 paneer cubes; simmer 3–4 min to heat through.
• Finish: Stir in 🌿 garam masala, 🧂 salt to taste, and 🍋 lemon/amchur. Swirl in 🥛 cream (optional). Serve hot with naan or rice.

Total Time

🕒 Prep: 10 min

🔥 Cook: 20 min

⏳ Total: 30 min

Nutritional Value

Advice

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