Midday · No onion or garlic
Creamy Spinach with Fresh Cheese (No Onion)
Silky blanched spinach blended with ginger, tomato and gentle spices, simmered with soft paneer (fresh cheese) cubes. A mild spinach and fresh cheese with no onion or garlic.
- Prep 20 min
- Cook 25 min
- Total 45 min
- Makes 4 servings
Photo via Wikimedia Commons (CC0).
Restaurant spinach and fresh cheese often relies on onion, garlic and cream. This home version skips all three and still tastes rich, thanks to a ginger-tomato base, toasted cumin and a little ghee. Blanching the spinach briefly and cooling it quickly keeps the color a vivid green.
Paneer is a fresh, mild cheese that softens beautifully in the sauce. Soaking the cubes in hot water for ten minutes before adding them makes even store-bought paneer tender. Serve with rice or flatbread for a calm, satisfying midday meal.
The recipe
Ingredients
Spinach
Sauce
Paneer
Method
- Bring a large pot of water to a boil. Add the spinach and blanch for 1 minute, just until wilted. Lift it out and plunge into ice water for 1 minute. Drain and squeeze lightly.
- Blend the spinach with 2 to 3 tablespoons of water to a smooth puree. Set aside.
- Put the paneer cubes in a bowl and cover with hot water. Let them soak while you make the sauce.
- Heat the ghee in a wide pan over medium heat. Add the cumin seeds and bay leaf and let them sizzle for 30 seconds. Add the ginger and chile and stir for 30 seconds.
- Add the tomato puree, turmeric, coriander, chili powder and salt. Cook, stirring often, for 6 to 8 minutes, until the mixture thickens and the ghee begins to separate at the edges.
- Stir in the spinach puree and the water. Simmer gently for 3 to 4 minutes; cooking longer dulls the green color.
- Drain the paneer and fold it into the sauce with the garam masala, fenugreek leaves and milk. Simmer for 2 minutes, taste for salt and serve hot.
Kitchen notes
- Squeeze the blanched spinach only lightly; a little water helps it blend smoothly.
- Firm tofu can replace paneer for a dairy-free version; press it first and cube.
- Kasuri methi gives a classic aroma; crush it between your palms as you add it.
Storing and reheating
Refrigerate for up to 3 days. Reheat gently with a splash of water; avoid boiling, which can make the paneer (fresh cheese) rubbery.
To serve alongside
Steamed basmati rice, cumin rice or whole wheat flatbread.
A gentle note: this recipe is shared for cooking enjoyment only. It is not medical or dietary advice. If you have allergies or specific dietary needs, check every ingredient label and adapt the recipe to suit you.
