Saag Paneer Curry

• Paneer(350 g)
• Spinach(500 g)
• Onion(1½)
• Garlic(4 cloves)
• Ginger(20 g)
• Rapeseed Oil(2 tbsp)
• Butter(20 g)
• Cumin(1½ tsp)
• Turmeric(¾ tsp)
• Garam Masala(2¼ tsp)
• Ground Coriander(1 tbsp)
• Chili flakes(1¼ tsp)optional
• Yogurt(120 g)
• Salt(1¾ tsp)
• Black pepper(¾ tsp)
• Lemon(1)optional

Method

1. 1

   Cut {Paneer} into bite-size cubes. Finely chop {Onion}. Grate {Ginger} and {Garlic}.

   ~10 min

2. 2

   Heat {Vegetable oil} and {Butter} in a large pan over medium-high heat. Add {Paneer} and cook, turning, until lightly golden on a few sides. Transfer to a plate.

   ~6 min

3. 3

   In the same pan, add {Onion} with {Salt} and cook until soft and deep golden, scraping up any browned bits. Stir in {Ginger} and {Garlic} for 1 minute until fragrant.

   ~8 min

4. 4

   Add {Cumin}, {Ground Coriander}, {Turmeric}, {Garam Masala}, {Chili flakes}, and {Black pepper}. Cook for 30–60 seconds, stirring constantly. Add {Water} and scrape the pan well.

   ~2 min

5. 5

   Add {Spinach} in big handfuls, letting it wilt down before adding more. Simmer until the spinach is fully tender and the mixture looks thick and cohesive.

   ~6 min

6. 6

   Blend the spinach mixture until smooth (use a stick blender in the pan, or carefully transfer to a blender). Return to low heat, stir in {Yogurt} until creamy, then fold in the browned {Paneer}. Squeeze in {Lemon} juice to brighten and serve.

   ~3 min