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Ingredients

  • 300 g spinach
  • 2 tbsp ghee
  • 6 garlic cloves chopped
  • ½ onion chopped
  • 1 inch of ginger grated
  • 2 serrano pepper chopped
  • 2 roma tomatoes diced
  • 1 ½ tsp turmeric
  • 1 tsp cumin
  • 2 tsp garam masala
  • 2 - 3 tbsp heavy cream
  • salt
  • 250 g paneer cut into bite size pieces

Instructions

  • Bring a pot of salted water to a boil. Prepare a bowl with cold water and ice cubes, set aside. Add the spinach to the boiling water and cook until wilted, about 30 seconds. Transfer immediately to the ice bath. Drain the spinach and lightly squeeze out the extra moisture. Place in a blender and blend until smooth. If it isn’t blending easily, add a few tablespoons of water. Set aside.
  • Heat a medium pan over medium-high heat. Add the ghee and allow to melt. Add the garlic, onions, ginger, and serrano peppers. Cook until the onion starts to turn golden, about eight minutes. Add the diced tomatoes, turmeric, cumin, and garam masala and cook for about five minutes.
  • Add the spinach and heavy cream. Mix together and taste. Add additional spices and salt to your liking. Toss in the paneer and coat in the sauce. Cook until the paneer is heated, about three to five minutes. Serve with rice and/or naan.