Palak Paneer (Épinards au Fromage)

Cook the spinach quickly

Bring the water to a boil, add the salt, and cook the spinach for 2 minutes. Lift it straight into the ice water to keep it bright green, then drain and blend with the green chilies until smooth.

• 500g spinach
• 1 liter water
• 1 tsp salt
• 1 bowl ice water
• 1–2 green chilies

✅ C'est prêt quand : spinach is bright green and the purée is smooth

Brown the paneer

Heat 1 tablespoon of ghee in a medium frying pan over medium-high heat and fry the paneer cubes for 2–3 minutes until golden on a few sides. Transfer them to the warm water so they stay soft.

• 1 tbsp ghee or oil
• 250g paneer
• 500 ml warm water

✅ C'est prêt quand : golden on a few sides

Cook the base

Heat the remaining 1 tablespoon of ghee in a large pan over medium heat, add the cumin seeds, then the onion, and cook for 6–7 minutes until golden. Add the garlic and ginger for 1 minute, then the tomato, coriander and a pinch of salt, and cook for 3–4 minutes until soft.

• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 onion
• 4 cloves garlic
• 1 tbsp ginger
• 1 tomato
• 1 tsp ground coriander
• pinch salt

✅ C'est prêt quand : onion is golden and tomato has broken down into a soft paste

Add the spinach

Stir the spinach purée from step 1 and the water into the base, then simmer for 4–5 minutes only, so the color stays bright.

• all spinach purée from step 1
• 60 ml water

✅ C'est prêt quand : sauce is deep green and slightly thickened

Finish

Add the drained paneer and the garam masala. Crush the kasuri methi between your hands, stir it in with the cream, then taste and add salt as needed. Serve with roti or cumin rice.

• all paneer from step 2
• ½ tsp garam masala
• 1 tsp kasuri methi
• 3 tbsp cream
• to taste salt