Name: Jain Palak Paneer
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ bunch Spinach, palak, washed and blanched; 125 g Paneer, cut into cubes; 1 Tomato, pureed; 1 Green Chili Pepper, chopped; ½ tsp Cumin Seeds; ⅛ tsp Ground Turmeric, just a pinch; ½ tsp Ground Coriander; ¼ tsp Garam Masala; 1 tbsp Fresh Cream, malai; ½ tbsp Butter; ½ tbsp Cooking Oil; ½ tsp Salt, to taste

40 mintotal

30 min hands-on10 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Bring water to a rolling boil in a pot. Submerge the washed spinach leaves and blanch them for exactly 2 minutes. Immediately extract and plunge the leaves into ice-cold water to halt cooking and secure the bright green chlorophyll.
2 min
Blend the blanched spinach alongside the green chillies into a flawlessly smooth puree.
Heat oil and butter gently in a pan. Toss in the cumin seeds and allow them to splutter.
Pour in the tomato puree. Cook down the mixture until the fat cleanly separates from the tomato base.
Stir in a minor pinch of turmeric and the coriander powder. Mix well to bloom the spices.
Pour in the emerald spinach puree and combine. Season with salt to taste. Simmer delicately on low heat for 3-4 minutes (ensure you do not overcook, or the dish will oxidize and lose its vibrant hue).
3–4 min
Submerge the paneer cubes into the sauce and simmer for 2 additional minutes to warm them through.
Swirl in the garam masala and fresh cream to finish the dish.
Mix with a gentle hand so as not to break the paneer, instantly turn off the heat, and serve hot.

How to tell it's done

A silky, highly vibrant green reduction enveloping soft, fresh paneer cubes.

Getting it right

Tip

Subjecting the spinach to excessive heat after blending will inevitably turn it a dull, unappetizing olive green. Cook it strictly just enough to warm it through and integrate the flavors.

What to serve it with

Spectacular when served alongside hot, buttered Naan, crisp Tandoori Roti, or Jeera Rice.

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