A classic North Indian curry where soft paneer cubes are simmered in a vibrant, creamy spinach gravy. This wholesome and flavorful dish is a restaurant favorite that's surprisingly easy to make at home.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
366cal
16gprotein
12gcarbs
28g
Ingredients
500 g Spinach (Fresh spinach leaves, washed thoroughly)
250 g Paneer (Cut into 1-inch cubes)
2 tbsp Ghee (Can be substituted with a neutral oil)
150 g Onion (About 1 large onion, finely chopped)
200 g Tomatoes (About 2 medium tomatoes, puréed)
1.5 tsp Ginger Garlic Paste
2 pcs Green Chilli (Adjust to your spice preference)
Soft, chewy, and pillowy Indian flatbread, traditionally cooked in a tandoor oven. This homemade version uses a skillet to achieve that classic bubbly texture, perfect for scooping up rich curries.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
3 tbsp Fresh Cream (Heavy cream with at least 25% fat)
1.25 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance the flavors)
0.5 cup Water (For adjusting gravy consistency)
Instructions
1
Blanch and Purée Spinach
Bring a large pot of water to a rolling boil. Add 1 tsp of salt.
Add the washed spinach leaves and blanch for 2-3 minutes until they wilt. Do not overcook.
Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This 'shocking' process preserves its vibrant green color.
Once cooled, squeeze out all excess water from the spinach. Transfer it to a blender along with the green chillies and blend to a smooth purée. Set aside.
2
Sauté the Paneer
Heat 1 tablespoon of ghee in a non-stick pan over medium heat.
Add the paneer cubes in a single layer and pan-fry for 3-4 minutes, turning occasionally, until they are light golden on all sides.
Remove the paneer from the pan and place it in a bowl of warm water. This keeps it soft until ready to use. Set aside.
3
Prepare the Curry Base (Masala)
In the same pan, add the remaining 1 tablespoon of ghee. Heat it over a medium flame.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 6-8 minutes, stirring frequently, until it turns soft and golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Pour in the tomato purée. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
4
Combine Spices and Spinach
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30-40 seconds until aromatic.
Pour in the prepared spinach purée. Add salt and the optional sugar. Mix everything thoroughly.
Add 1/2 cup of water (or more for a thinner consistency), stir well, and bring the gravy to a gentle simmer.
Cover and cook for 5-7 minutes, allowing the flavors to meld. Stir occasionally to prevent it from sticking.
5
Finish and Serve
Drain the paneer cubes from the warm water and add them to the spinach gravy.
Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala. Stir gently to combine.
Simmer for 2 more minutes for the paneer to absorb the flavors.
Turn off the heat. Stir in the fresh cream until it is well incorporated.
Serve hot with naan, roti, or steamed basmati rice.
Serving size: 1 naan
322cal
7gprotein
44gcarbs
13gfat
Ingredients
3.5 cup Maida (Plus extra for dusting)
2 tsp Active Dry Yeast
2 tsp Sugar (To activate the yeast)
1 cup Warm Water (Around 110°F / 43°C)
0.5 cup Curd (Plain, full-fat, at room temperature)
3 tbsp Sunflower Oil (Plus more for greasing the bowl)
1.5 tsp Salt
4 tbsp Ghee (Melted, for brushing)
1 tbsp Kalonji (Optional, for topping)
2 tbsp Coriander Leaves (Optional, finely chopped for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, which indicates the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center. Pour in the activated yeast mixture, room temperature curd, and sunflower oil.
Gradually mix the wet and dry ingredients with a spoon or your hand until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, soft, and elastic. It should spring back when you press it lightly.
3
Proof the Dough
Lightly grease a large bowl with a few drops of oil.
Place the kneaded dough in the bowl and turn it over to coat it lightly with oil.
Cover the bowl with a damp kitchen towel or plastic wrap.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
