Ingredients
Scale
- 2 cups fresh spinach
- 1 cup paneer cheese, cubed
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- ½ cup heavy cream or coconut milk
- Salt and pepper to taste
- Juice of ½ lemon
Instructions
- Wash the spinach thoroughly and blanch it in boiling water for 2 minutes. Transfer to ice water to preserve color.
- Heat oil in a large pan over medium heat. Add cumin seeds until they sizzle, then add chopped onions and sauté until golden brown.
- Stir in minced garlic and grated ginger; cook until fragrant.
- Add the blanched spinach, turmeric, salt, and mix well. Simmer for about 5 minutes.
- Blend the mixture until smooth and creamy.
- Return the blended sauce to the pan, add cubed paneer and cream/coconut milk. Simmer for an additional 5-10 minutes.
- Finish with a squeeze of lemon juice before serving.
Notes
- For a vegan option, substitute paneer with tofu and use cashew cream for richness.
- Customize by adding nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 440mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 60mg