Paneer in Spinach Curry

Ingredients 0/17

Step 1

Lightly heat some oil in a large pot over medium heat. Toss in the chopped onion and garlic, and cook them gently, stirring often, until they turn a nice golden color—this usually takes about 8 minutes. Turn the heat down a bit and add the spices: cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chili powder, onion powder, and ground ginger. Let everything cook together for a few minutes until you can really smell those lovely spices.

Step 2

Stir in the water and tomato paste, then bring the mixture up to a boil. Once boiling, lower the heat and let it simmer for about 10 minutes so all the flavors meld nicely. Add the spinach, cover the pot, and let it cook until the leaves are fully wilted, which should take around 10 minutes. Remove the lid and keep cooking for a few more minutes until the excess liquid evaporates and you see the oil start to separate.

Step 3

Carefully transfer the spinach mixture to a blender—hold the lid firmly with an oven mitt—and blend it until it’s smooth and creamy. Pour that silky spinach sauce back into the pot, stir in the paneer cubes and some heavy cream, then cover and let it simmer over medium heat for 5 to 7 minutes until the paneer is warmed through.