Indian Spinach With Fried Paneer (Palak Paneer)

Let's Cook

1. Step 1.

   In a large 12-inch skillet or heavy 4-quart pot, heat 2 tablespoons of ghee over medium heat. Add the finely chopped onion and sauté on low to medium heat until fully caramelized (golden), about 20 minutes. While the onion cooks, prepare the rest of the ingredients: seed and finely chop the jalapeño, finely chop the garlic, peel and grate the ginger, seed and dice the Roma tomatoes, and measure the spices (garam masala, turmeric, cumin). Taste a small piece of the jalapeño to gauge its heat and adjust the amount you add later accordingly. If the frozen spinach requires boiling or heating water per package directions, start that now.

2. Step 2.

   Cook the frozen chopped spinach according to package directions, then drain it thoroughly in a colander.

3. Step 3.

   Once the onion is caramelized, add the chopped jalapeño, garlic, and grated ginger to the pan. If the pan seems dry, add the remaining 1 tablespoon of ghee. Cook for about 1 minute until fragrant.

4. Step 4.

   Add the garam masala, turmeric, and cumin to the onion mixture. Stir and cook until the aroma of the spices is released, about 30 seconds.

5. Step 5.

   Add the diced Roma tomatoes and 1 teaspoon of fine sea salt to the pan. Stir to combine and cook for 2–3 minutes until the tomatoes soften.

6. Step 6.

   Fold in the drained chopped spinach, stirring to combine all ingredients. Taste and add additional salt (up to 1 more teaspoon) as needed, a little at a time, to bring up the flavor.

7. Step 7.

   While the spinach mixture simmers, prepare the fried paneer. Cut about ⅓ pound paneer cheese into 1- to 1½-inch rectangles, about ¼ inch thick. In a small bowl, mix 2 teaspoons extra-virgin olive oil, 1 teaspoon garam masala, ½ teaspoon turmeric, and a pinch of fine sea salt to form a paste. Using your fingertips, smear each piece of paneer on all sides with the paste. Let the paneer marinate for at least 20 minutes (or up to a few hours).

8. Step 8.

   In a heavy 10-inch skillet over medium-high heat, add 1 tablespoon ghee. When hot, add the marinated paneer pieces in a single layer (you should hear a sizzle). Brown the bottom side for about 30 seconds, then turn each piece and brown the other side, adding more ghee if needed. Remove the fried paneer to a paper towel-lined plate.

9. Step 9.

   Just before serving, stir the heavy cream and fried paneer into the spinach mixture. Increase the heat slightly and stir until heated through. Serve immediately.