Ingredients
Method
The Step-by-Step Method
- Boil the white paste: In a small pot, boil the white onion, red onion, slit serrano chili, and the cashews in water for about 8 to 10 minutes until the onions are completely translucent and soft. Drain and set asaide.
- Thaw the spinach: place the spinach in a microwave-safe bowl (no extra water needed). Microwave on high for 1.5 to 2 minutes until just thawed. Press gently in a strainer to remove excess liquid, then set aside.
- Bloom spices & simmer tomato base: Heat the olive oil and butter in a heavy pot over medium heat. Add the cumin seeds, cinnamon stick, bay leaf, and coriander seeds, letting them fry until fragrant. Stir in 1 tbsp ginger-garlic paste and ground cloves. Pour in the can of diced tomatoes, add the boiled onion-cashew mixture, and simmer together for a few minutes to let the flavors marry.
- Puree into Master Gravy: Remove the pot from heat. Carefully fish out and discard the cinnamon stick and bay leaf. Transfer the pot contents into a blender along with the thawed spinach. Blend until you have a completely smooth, velvety green master gravy.
- Season & Fold in Paneer: Pour the blended gravy back into the pot over low heat. Stir in 1.5 tsp kasuri methi, 1 tsp garam masala, and salt to taste. Gently fold in 600g of cubed paneer so it warms through.
- Garnish & Serve: Pour in a generous splash of heavy whipping cream, give it one final gentle stir, and immediately turn off the fire.
Notes
Don't Trap the Steam: Never cover the pot with a lid after blending in the spinach. Trapping the steam breaks down the chlorophyll, causing that bright green color to turn a dull olive-brown.
Fish Out Whole Spices: Remind readers to double-check for the bay leaf and cinnamon stick before blending—biting into blended cinnamon or bay leaf wood fragments ruins an otherwise velvety sauce.
Softening Store-Bought Paneer: If using store-bought paneer, soak the cubed cheese in a bowl of warm, lightly salted water for 10 minutes before adding it to the curry. This makes it pillowy soft so it absorbs the gravy better.
Color Adjustment: If the canned tomatoes make the gravy lean slightly warm or olive-toned, adding that splash of heavy cream at the very end brightens the color back up while smoothing out the spice notes.
Make-Ahead Advantage: Like many spiced curries, the flavors marry overnight in the fridge. It tastes even better the next day—just reheat gently on low so the dairy doesn't separate.