Ingredients
Spinach Mixture
- 16 ounces fresh or frozen spinach*
- 1-inch piece of fresh ginger, quartered lengthwise
- 4 cloves garlic, each cut into several segments
- 1 large green serrano chile or 1 medium jalapeno, ribs and seeds removed, cut into 1-inch pieces
- 1 large yellow or white onion, halved and cut into 1-inch chunks
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¾ teaspoon fine salt, divided, to taste
- 4 tablespoons extra-virgin olive oil or avocado oil, divided
- ½ cup whole-milk plain Greek yogurt or heavy cream
Paneer
- 8 to 12 ounces paneer (Indian cheese), cut into ¾-inch to 1-inch cubes
Optional for Serving
- Optional squeeze of fresh lemon juice or finely chopped tomatoes for acidity
- Cooked basmati rice or flatbread (roti or naan), warmed
Instructions
- Prepare oven and spinach: Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper to prevent sticking. If using frozen spinach, thaw it in the microwave for about 5 minutes on high without draining excess water.
- Process aromatics: In a food processor, pulse garlic and ginger until finely chopped, scraping down sides as needed. Add chili pepper and onion, pulse until finely chopped but not mushy. Transfer this mixture to a bowl and set aside.
- Puree spinach: Using the food processor, process fresh spinach in batches until it forms a nearly smooth puree. For thawed frozen spinach, process until smooth.
- Season and bake paneer: Spread paneer cubes on the prepared baking sheet. Sprinkle coriander, cumin, garam masala, and ½ teaspoon salt over the paneer. Drizzle 2 tablespoons of oil and stir to evenly coat. Distribute paneer evenly on the sheet. Bake for 10 minutes, stir gently, then bake another 3 to 5 minutes until golden brown.
- Sauté onion mixture: Heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add the onion mixture along with ¼ teaspoon salt. Cook, stirring frequently, for 5 to 7 minutes until onions become translucent and develop a golden hue.
- Combine spinach and paneer: Add the pureed spinach to the skillet, stir well. Add baked paneer cubes, ½ cup water, and ¼ teaspoon salt. Stir and cook for 7 to 10 minutes until heated through and flavors meld.
- Temper yogurt and finish: Remove skillet from heat. Transfer a few spoonfuls of the hot spinach mixture to the reserved bowl with yogurt to temper it. Then stir this yogurt mixture back into the skillet in two additions, mixing well each time. Adjust seasoning with additional salt if needed (about ⅛ teaspoon). Optionally, add a squeeze of fresh lemon juice or chopped tomatoes for brightness. Serve warm with basmati rice or flatbread.
Notes
- Using frozen spinach requires thawing but no draining to retain flavor and moisture.
- Adjust paneer quantity according to how cheesy you prefer the dish.
- Tempering yogurt by mixing it with a warm portion of the curry prevents curdling when added to the hot skillet.
- For a richer dish, substitute yogurt with heavy cream.
- Serve with warm basmati rice or Indian flatbreads like naan or roti to complement the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
- Diet: Vegetarian
