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A classic North Indian dish featuring succulent paneer cubes in a vibrant, creamy spinach gravy. This recipe emphasizes minimal spices to let the fresh flavor and bright green color of the spinach shine through.
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Blanch the spinach for 1 minute and immediately chill in iced water. → Blend the spinach into a smooth puree. → Sauté garlic, ginger, chilies, and onions in oil and butter until fragrant. → Add the spinach puree and spices, then gently simmer with paneer cubes. → Stir in cream and garnish with butter and coriander before serving.
Blanch the spinach for 1 minute and immediately chill in iced water. → Blend the spinach into a smooth puree. → Sauté garlic, ginger, chilies, and onions in oil and butter until fragrant. → Add the spinach puree and spices, then gently simmer with paneer cubes. → Stir in cream and garnish with butter and coriander before serving.
A classic North Indian dish featuring succulent paneer cubes in a vibrant, creamy spinach gravy. This recipe emphasizes minimal spices to let the fresh flavor and bright green color of the spinach shine through.
Heat water in a pan for blanching the spinach.
Add spinach leaves to the boiling water and blanch for about 1 to 1.5 minutes until they wilt.
Immediately transfer the blanched spinach to a bowl of iced water to stop the cooking process and retain the bright green color.
Squeeze the spinach to remove excess water, then place it in a blender with a little water and blend into a smooth puree.
In a pan, heat oil and add cumin seeds. Once they sizzle, add butter.
Blanching the spinach rather than boiling it for a long time preserves the vibrant green color and nutrients.
The iced water bath is essential to stop the carry-over cooking and lock in the color.
Browning the garlic properly is key to achieving a deep, restaurant-style flavor.
If using fresh paneer, there is no need to fry it; adding it raw keeps it soft and creamy.
Do not overcook the dish after adding cream to prevent it from curdling or losing its fresh taste.
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