Sobre esta receta

Un clásico muy querido del norte de India — cubos de paneer frito dorado anidados en una salsa de espinaca aterciopelada y especiada. Esta versión casera es accesible y indulgente, construida sobre una base de cebolla, ajo, jengibre y tomate salteados, luego terminada con crema para mayor riqueza. Es profundamente sabrosa, cálidamente especiada e infinitamente satisfactoria servida con arroz basmati o naan tibio.

Instrucciones

1. 1

   Pat the paneer cubes completely dry with paper towels — this is key for getting a good golden sear. Season lightly with salt.

2. 2

   Heat 2 tablespoons of oil in a skillet over ^[medium-high heat]. Once shimmering, add the paneer cubes in a single layer. Sear undisturbed for 2–3 minutes until golden brown on the bottom, then flip and cook another 1–2 minutes. Transfer to a plate lined with paper towels. Set aside.

3. 3

   Bring a saucepan of water to a boil. Add the spinach and blanch for 60–90 seconds until just wilted. Drain immediately and transfer to a blender. Add the 1/2 cup of water and blend until smooth. Set aside — don't over-blend to keep a little texture, or blend fully for a silky sauce.

4. 4

   In the same skillet used for the paneer (wipe it out if needed), melt the ghee over ^[medium heat]. Add the cumin seeds and let them sizzle for 30–45 seconds until fragrant and lightly toasted.

5. 5

   Add the diced yellow onion and cook, stirring frequently, for 7–9 minutes until soft and golden. Don't rush this step — properly cooked onions are the backbone of the sauce.

6. 6

   Add the garlic, ginger, and serrano pepper. Stir and cook for 2 minutes until fragrant.

7. 7

   Add the diced tomato and cook for 3–4 minutes, stirring occasionally, until it breaks down and the mixture looks jammy.

8. 8

   Stir in the ground coriander, ground cumin, turmeric, garam masala, cayenne pepper, and salt. Cook the spices into the base for 1–2 minutes, stirring constantly, until deeply fragrant.

9. 9

   Pour the blended spinach purée into the skillet and stir well to combine with the spiced onion base. Reduce the heat to ^[medium-low] and simmer for 5 minutes, stirring occasionally.

10. 10

    Stir in the heavy cream and mix until fully incorporated. Taste and adjust salt as needed. The sauce should be thick, vibrant green, and richly spiced.

11. 11

    Gently fold in the seared paneer cubes. Simmer on ^[low] for 3–5 minutes to warm the paneer through and let it absorb the flavors. Be gentle — paneer can break apart if stirred too aggressively.

12. 12

    Transfer to a serving dish. Drizzle with a swirl of heavy cream and a pinch of garam masala if desired. Serve hot with basmati rice, naan, or roti.