Palak Paneer with Spiced Cauliflower Rice

• 800 g fresh spinach leaves⇄
• 400 g paneer (cottage cheese)⇄
• 4 units small onion⇄
• 8 cloves garlic cloves⇄
• 4 tsp ginger paste⇄
• 4 tbsp ghee⇄
• 2 tsp cumin seeds⇄
• salt⇄
• pepper⇄
• 1 large cauliflower head⇄
• 1 tsp turmeric powder⇄
• 1 tsp garam masala⇄

Wash and roughly chop spinach leaves, cube paneer, chop onions, mince garlic, and grate cauliflower into rice-like texture using a box grater or food processor. Set all ingredients aside in separate bowls for efficient cooking.

💡 Grate cauliflower ahead of time and store in an airtight container in the fridge for up to 2 days to save prep time.

• 4 tbsp ghee⇄
• 2 tsp cumin seeds⇄
• 4 units small onion⇄
• 8 cloves garlic cloves⇄
• 4 tsp ginger paste⇄

Heat ghee in a large pan over medium heat (about 160°C), add cumin seeds and let them sizzle for 30 seconds until fragrant. Add chopped onions, minced garlic, and ginger paste, sautéing for 3 minutes until onions turn translucent and golden.

💡 Keep stirring to prevent garlic from burning, as it can turn bitter.

• 800 g fresh spinach leaves⇄

Add chopped spinach to the pan in batches, stirring over medium heat (160°C) for 3-4 minutes until fully wilted and bright green. Avoid overcooking to preserve nutrients and color.

💡 Use a large pan to accommodate spinach volume before it wilts down.

• 2 tbsp ghee⇄
• 1 large head cauliflower rice⇄
• 1 tsp turmeric powder⇄
• 1 tsp garam masala⇄
• salt⇄

In a separate large skillet, heat ghee over medium heat (160°C), add grated cauliflower, turmeric, and garam masala, stirring to coat evenly. Sauté for 8-10 minutes until tender but not mushy, with a slight golden hue.

💡 Spread cauliflower evenly in the pan for even cooking; avoid overcrowding to prevent steaming.

Transfer the wilted spinach mixture to a blender or food processor and pulse into a coarse puree, retaining some texture. Work in batches if needed, ensuring not to over-blend into a smooth paste.

💡 Let the mixture cool slightly before blending to avoid steam buildup in the blender.

• 400 g paneer (cottage cheese)⇄
• salt⇄
• pepper⇄

Return the spinach puree to the original pan over low heat (120°C), add cubed paneer, and simmer for 3-4 minutes until paneer softens slightly and absorbs flavors. Season with salt and pepper, stirring gently to avoid breaking the paneer.

💡 If paneer feels too firm, soak cubes in warm water for 5 minutes before adding to soften them.

Check cauliflower rice for tenderness; it should be soft but retain a slight bite, with a golden color from turmeric. If needed, sauté for an additional 1-2 minutes on medium heat (160°C), then remove from heat.

💡 Taste and adjust seasoning at this stage for a balanced flavor profile.