Step by step

Method

4 steps

1. 1

   Put 1 lb fresh spinach (tough stems trimmed, roughly chopped) and 3 tablespoons water in a pot. Cover and cook over medium heat until wilted and tender, 3–5 minutes (or warm 1 lb thawed frozen chopped spinach with its liquid). Set aside with its liquid — don't drain; that green juice is flavor.

2. 2

   In a large skillet, heat 1–2 tablespoons ghee or oil over medium heat. Sauté 1 large finely chopped onion with ½ teaspoon ground cinnamon, ¼ teaspoon ground cardamom, and ¼ teaspoon ground ginger (or 1 teaspoon grated fresh) until translucent and soft, 5–7 minutes. Add 2 minced garlic cloves and ½ cup chopped tomato; cook until the tomato softens, 2–3 minutes.

3. 3

   Lower the heat. Whisk in ½ cup room-temperature plain yogurt a spoonful at a time so it doesn't curdle — if it looks grainy, you went too hot; pull off heat and keep whisking. Stir in 1 tablespoon ground coriander, 1 teaspoon garam masala, ½ teaspoon paprika, and ½ teaspoon salt. Add the spinach with its liquid, cover, and simmer on low 20–25 minutes until the spinach tastes cooked through, not grassy.

4. 4

   Blend about half the spinach mixture until smooth (or use an immersion blender in the pan for a few pulses), then return and stir — you want a thick green gravy with some texture. Stir in ½ cup heavy cream on low heat. Add 8 oz paneer cut into ¾-inch cubes and warm gently 3–5 minutes until heated through — don't boil hard or the cream splits and paneer toughens. Taste for salt. Serve with rice or naan. You want tender paneer in a thick, creamy spinach gravy — not watery green soup or chalky undercooked spinach.