Adapted from Absolutely Perfect Palak Paneer by Well Done Cooking Classes

Ingredients

To Cook the Spinach:

• 4 Tbsp salted butter
• 1 Tbsp fresh ginger, minced
• ½ tsp crushed red pepper flakes
• 1 medium onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground turmeric
• 18-24 oz fresh spinach*

To Puree Together:

• 1 large tomato, sliced (about 10 oz)
• 4 oz plain whole milk yogurt
• 4 sprigs fresh cilantro
• 7-8 oz paneer cheese, cubed
• 1 tsp salt

To Fry the Remaining Paneer:

• 8 Tbsp salted butter
• 7-8 oz paneer cheese, cubed

Directions

To Cook the Spinach:

1. In a large sauté pan, melt butter over medium heat and sauté ginger, red pepper flakes, and onion until brown.
2. Mix in the garlic, cumin, coriander, and turmeric.
3. Add the spinach, handfuls at a time, until it is cooked down.
4. Remove from heat and allow to cool slightly.

To Puree Together:

5. Pour the spinach mixture into a food processor and add the tomato, yogurt, cilantro, paneer, and salt.
6. Pulse a few times until the larger chunks start to break down, then blend until everything is finely chopped and evenly mixed. (Scrape the sides and taste to adjust seasoning as needed.)

To Fry the Remaining Paneer:

7. In the same large sauté pan, melt the rest of the butter over medium heat and fry the other half of the cubed paneer until just browned. (If the butter starts to brown, quickly move to the next step.)
8. Reduce to low heat, pour the spinach mixture back into the pan, and warm through.
9. Serve hot with basmati rice and/or naan.

Notes

*I usually use 18-20 oz spinach and 14 oz of Paneer because of the package sizes available at our grocery stores.