Palak Paneer

Swasthi Shreekanth presents palak paneer as a North Indian dish of paneer in spinach gravy. Her version grew from trying different preparations for her family and uses sautéed spinach before making the purée.

Young spinach leaves are rinsed and drained, then sautéed with green chillies and cashews in a little oil. The cooled mixture is blended with water into a thick, smooth purée.

Butter and a separate portion of oil heat the selected optional cumin seeds, green cardamom, cinnamon and cloves. Chopped onions follow, then ginger-garlic paste, tomatoes, salt and garam masala.

Water is added so the onion-tomato mixture can cook covered until the onions are soft. The selected dried fenugreek leaves and spinach purée are stirred in, with additional water offered only if the gravy is too thick.

Paneer cubes are mixed into the bubbling gravy before the heat is turned off. This account follows the cashew version without the optional cream garnish and keeps the selected roti serving companion separate.