A delightful twist on the classic Palak Paneer, this recipe enhances the flavors and simplifies the process for a delicious and satisfying dish.
Wash the spinach thoroughly and chop it into smaller pieces.
Use fresh spinach for the best flavor and texture.
Heat a large skillet over medium heat and add a tablespoon of oil.
Ensure the skillet is hot before adding the oil to prevent sticking.
Sauté the chopped onion, cinnamon stick, ground cardamom, and ground ginger until the onion becomes translucent.
Stir frequently to avoid burning the spices.
Add the minced garlic and chopped tomatoes to the skillet, and cook until the tomatoes soften.
Crush the tomatoes slightly with the spatula for a smoother sauce.
Gradually stir in the plain yogurt, ensuring it doesn't curdle.
Use room-temperature yogurt to minimize curdling.
Mix in the coriander powder, garam masala, paprika, and salt.
Adjust the spices to your taste preference.
Add the chopped spinach to the skillet, cover, and let it cook until wilted.
Stir occasionally to ensure even cooking.
Transfer half of the spinach mixture to a blender and puree until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the blended spinach to the skillet and mix well.
Combine thoroughly for a consistent texture.
Stir in the heavy cream and heat the mixture gently.
Avoid boiling the cream to maintain its smoothness.
Add the cubed paneer and cook until heated through.
Gently stir to prevent breaking the paneer cubes.
Serve the dish warm with your choice of naan or rice.
Garnish with a sprinkle of garam masala or fresh cilantro for added flavor.
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