A delightful twist on the classic Palak Paneer, this recipe combines creamy spinach with tender paneer for a comforting meal.
Heat a drizzle of oil in a large frying pan over medium heat.
Use a neutral oil like sunflower or canola for best results.
Add the cumin seeds, fenugreek seeds, and turmeric to the pan and toast until aromatic.
Stir constantly to prevent the spices from burning.
Stir in the chopped onion and minced garlic, cooking until the onion softens.
Chop the onion finely for a smoother sauce.
Add the spinach and cook until wilted.
Cover the pan briefly to help the spinach wilt faster.
Transfer the spinach mixture to a blender and blend until smooth.
Allow the mixture to cool slightly before blending to avoid splatters.
Return the blended mixture to the pan and stir in the cream, garam masala, chili powder, and lemon juice.
Taste and adjust seasoning at this stage.
Add the cubed paneer and simmer gently until heated through.
Stir occasionally to prevent sticking.
Serve the creamy spinach paneer over steamed rice or with warm naan.
Garnish with a sprinkle of garam masala or fresh cilantro for added flavor.
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