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A vividly green spinach curry with tender paneer, toasted cumin, ginger, garlic, and a gentle finish of cream. Blanching the spinach preserves its color while a short simmer keeps the sauce fresh and silky.
AI-generated image
AI-generated image
Blanching and cooling the spinach protects its fresh color, while blooming the spices in oil gives the purée depth. Brief simmering lets the paneer absorb the sauce without losing its delicate texture.
Refrigerate cooled curry in an airtight container for up to 3 days. Keep rice and naan separate when possible.
Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming hot. Add 1 to 2 tablespoons of water if needed; avoid vigorous boiling, which can toughen the paneer.
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