Creamy Spinach and Paneer Curry (Print Version)

# Ingredients:

→ Main Components

01 - Fresh spinach (1¼ pounds/20 ounces)

02 - Paneer, cut into small cubes (8 ounces)

03 - Ghee or oil (4 tablespoons)

→ Aromatics and Spices

04 - Medium onion, finely chopped (½)

05 - Serrano peppers, seeded and minced (1-2)

06 - Fresh garlic, minced (8-10 cloves)

07 - Fresh dill, chopped (2 heaping tablespoons)

08 - Kosher salt (½ teaspoon)

09 - White pepper (½ teaspoon)

10 - Cayenne pepper, optional (⅛-¼ teaspoon)

11 - Dried fenugreek leaves, optional (1-2 teaspoons)

→ Dairy

12 - Whole milk or 2% (¾ cup)

13 - Heavy cream (½ cup)

→ For Serving

14 - Basmati rice or naan bread

# Instructions:

01 - Blanch spinach in salted boiling water for 1 minute. Immediately transfer to ice water bath. Once cooled, drain and squeeze out excess water thoroughly. Set aside.

02 - Heat 1 tablespoon ghee in a large skillet over medium heat. Pan-fry paneer cubes in batches until golden brown, about 3-5 minutes. Season with a pinch of salt and set aside.

03 - Heat remaining 3 tablespoons ghee and sauté onions and serrano peppers for 9-11 minutes until translucent. Add garlic and cook 1-2 minutes more.

04 - Add dill, blanched spinach, and milk to the pan. Bring to boil, then blend mixture until smooth. Return to pan, add seasonings, and simmer. Stir in cream and cook 3-5 minutes until desired thickness. Add paneer and crushed fenugreek leaves.

# Notes:

01 - Either baby spinach or regular spinach works well in this recipe.

02 - For saag paneer variation, use a mix of spinach, mustard greens, collard greens, and kale.

03 - Adjust spiciness by varying the amount of serrano peppers and cayenne.

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