Creamy spinach curry with fried paneer cheese, aromatic with ginger, garlic and warm spices.
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| prepCut paneer into 1-by-½-inch pieces | ||||||
| 450 g fresh baby spinach | Pulse spinach until minced | Add spinach & water, cook 8 min | Stir in cream & paneer, season | Serve over rice and/or flatbread | ||
| 1 tablespoon ghee (for paneer) | Fry paneer 5–7 min until golden | |||||
| 225 g paneer, cut into 1-by-½-inch pieces | ||||||
| 1 tablespoon ghee (for aromatics) | Cook onion 5 min until softened | Cook ginger, garlic & chile 1 min | Stir in coriander & cumin | |||
| 115 g finely chopped yellow onion | ||||||
| Kosher salt and black pepper | ||||||
| 1 tablespoon freshly grated peeled ginger | ||||||
| 2 teaspoons grated garlic | ||||||
| 1 serrano chile, stemmed and minced | ||||||
| ½ teaspoon ground coriander | ||||||
| ¼ teaspoon ground cumin | ||||||
| 120 ml water | ||||||
| 120 ml heavy cream | ||||||
| Steamed rice and/or Indian flatbread, for serving | ||||||
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