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)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in 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.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
