Palak paneer with less cream

• Spinach · washed, stems trimmed300 g
• Paneer · cut into 2 cm cubes200 g
• Oil2 tsp
• Cumin seeds1/2 tsp
• Onion · finely chopped1 medium
• Garlic · minced4 cloves
• Ginger · grated1 inch
• Tomato · pureed1 medium
• Green chilli1
• Coriander powder1 tsp
• Garam masala1/2 tsp
• Milk50 ml
• Saltto taste

Method

1. 1

   Boil a pot of water on high. Drop in the spinach for 90 seconds, lift it out and plunge into cold water. Squeeze lightly and blend with the green chilli to a smooth puree.

2. 2

   Heat the oil in a kadai on medium. Add cumin, then onion, and cook 4 to 5 minutes until golden at the edges. Add garlic and ginger and cook 1 minute until the raw smell goes.

3. 3

   Add the tomato puree, coriander powder and salt. Cook 4 to 5 minutes until the mix thickens and oil shows at the edges.

4. 4

   Pour in the spinach puree and 100 ml water. Simmer on low for 5 minutes, stirring now and then.

5. 5

   Add paneer, garam masala and milk. Simmer 2 minutes on low, just until the paneer is warmed through. Serve.

Tips

• Blanching briefly and cooling fast keeps the gravy bright green.
• For softer paneer, soak the cubes in hot salted water for 10 minutes before adding.

Swaps

• No paneer? Use 200 g firm tofu: about 60 kcal less per serving, similar protein.

Storage

Keeps 2 days in the fridge. Reheat gently on low; boiling hard dulls the colour.