Palak Paneer

• Paneer(400 g)
• Spinach(400 g)
• Onion(1)
• Tomato(2)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Anaheim Peppers(1)optional
• Ghee(1 tbsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Garam Masala(1 tsp)
• Ground Coriander(2 tsp)
• Greek yogurt(3 tbsp)
• Cream(60 ml)
• Vegetable Broth(180 ml)
• Salt(1½ tsp)
• Black pepper(¼ tsp)
• Basmati Rice(250 g)

Method

1. 1

   Finely chop {Onion}, {Tomato}, {Garlic}, and {Green Chili}. Grate or finely chop {Ginger}. Cut {Paneer} into bite-size pieces.

   ~12 min

2. 2

   Rinse {Basmati Rice}, add it to a saucepan with 500ml water and a pinch of salt, then bring to a boil. Cover, reduce the heat, and cook for 12 minutes. Remove from the heat and rest, covered, for 5 minutes.

   ~17 min

3. 3

   Meanwhile, heat {Ghee} in a large pan over medium heat. Add {Cumin} and cook for 30 seconds, then add {Onion} with half the {Salt}. Cook for 6 minutes until softened and lightly golden. Stir in {Garlic}, {Ginger}, and {Green Chili} for 1 minute.

   ~7 min

4. 4

   Add {Tomato}, {Ground Coriander}, {Turmeric}, {Garam Masala}, and {Black pepper}. Cook for 4 minutes, stirring, until the tomatoes break down into a thick masala.

   ~4 min

5. 5

   Add {Spinach} in batches with {Vegetable Stock}, stirring until wilted. Simmer for 4 minutes, then blend until mostly smooth using a stick blender or carefully in a blender. Stir in {Greek yogurt} and {Cream}.

   ~6 min

6. 6

   Fold {Paneer} into the spinach curry and simmer gently for 5 minutes until heated through and coated in the thick green sauce. Taste and season with the remaining {Salt} if needed. Fluff the rice and serve alongside.

   ~5 min