Golden-seared paneer in silky spinach sauce over rice

$2.73/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• paneer250 g
• spinach2 big bunches
• basmati rice1 scant cup
• yellow onion1 ea
• garlic3 cloves
• ginger1 thumb
• whipping cream¼ cup
• cumin1 tsp
• turmeric¾ tsp
• ground cayenne (optional)¼ tsp

Method

1Start the rice

• •Rinse the basmati until the water runs clear.
• •Cook the basmati with 1⅓ cups salted water: boil, cover, cook on low 12 minutes, rest covered.

2Blanch the spinach

• •Meanwhile, drop the spinach into boiling water for 45 seconds.
• •Scoop the spinach straight into a bowl of ice water.
• •Blend the spinach to a smooth purée with a splash of water.

3Sear the paneer

• •Cut the paneer into 1 inch cubes.
• •Heat 1 tbsp oil in a nonstick pan over medium-high.
• •Sear the paneer 1 to 2 minutes per side until golden.
• •Season lightly with salt and set aside.

4The sauce

• •Heat another 1 tbsp oil in the same pan.
• •Soften the onion 5 minutes.
• •Add the garlic, ginger, cumin and turmeric (and the cayenne if desired) and cook 1 minute until fragrant.
• •Pour in the spinach purée, season with salt, and simmer 5 minutes.
• •Return the paneer and cook 2 minutes.
• •Swirl in the cream off the heat.

5Plate

• •Spoon the rice onto plates and top with the palak paneer.
• •Finish with a last thread of cream on top.