Blanch the spinach: Bring a pot of water to a rolling boil. Add spinach and blanch for 1-2 minutes until wilted. Immediately transfer to ice-cold water to retain its vibrant green color. Drain well and squeeze out excess water.
Puree the spinach: Blend the blanched spinach to a smooth puree. You may add a splash of water if needed to achieve the desired consistency. Set aside.
Optionally fry paneer: Heat some of the ghee/oil in a pan over medium heat. Fry paneer cubes until light golden on all sides. Remove and set aside. (Alternatively, you can add raw paneer directly later.)
Prepare the base: In the same pan, add the remaining ghee/oil. Once hot, add cumin seeds and let them splutter.
Sauté aromatics: Add chopped onion and sauté until golden brown. Then add ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
Cook tomato puree: Add tomato puree. Cook on medium heat, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides (about 5-7 minutes).
Add dry spices: Lower the heat. Add turmeric powder, coriander powder, cumin powder, garam masala, salt, and sugar. Mix well and cook for 1 minute, ensuring the spices don't burn.
Combine with spinach: Add the spinach puree and water to the pan. Mix everything thoroughly. Bring to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld. If the curry is too thick, add a little more water.
Add paneer and finish: Add the fried (or raw) paneer cubes to the simmering spinach curry. Stir in fresh cream, crushed kasuri methi (if using), and lemon juice (if using). Gently mix and cook for another 2-3 minutes.
Serve: Serve hot with naan, roti, or rice.
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