A Taste of India: Pan-Seared Spiced Paneer with Cumin-Infused Spinach
Hello wonderful readers!
Today, I’ve got something truly special for you! As you know, I absolutely love experimenting with diverse cuisines and bringing their delightful flavors into my kitchen. One cuisine that never fails to impress is Indian cuisine. Its rich tapestry of spices, aromas, and textures transforms even the simplest ingredients into an unforgettable feast. So, I thought, why not share one of my favorite Indian-inspired recipes: Pan-Seared Spiced Paneer with Cumin-Infused Spinach.
Paneer, if you’re not familiar, is a soft Indian cheese that holds its shape beautifully when cooked, making it perfect for searing. Its mild flavor is like a blank canvas, ready to absorb the symphony of spices it gets paired with. In this dish, paneer meets golden cumin seeds, aromatic garam masala, and vibrant turmeric—a match made in culinary heaven!
What I particularly love about this dish is how the creamy paneer contrasts with the earthy, slightly bitter spinach. The cumin seeds add a warm, nutty note that ties everything together into a comforting, flavorful harmony.
And the best part? This dish is straightforward to make. Whether you’re an experienced home cook or just starting your culinary adventures, you’ll find this recipe both accessible and rewarding. It’s perfect for a quick midweek dinner but impressive enough for weekend guests. Serve it up with some warm naan or fluffy basmati rice, and you have a meal that’s sure to delight.
Enough of my musings—let’s get cooking!
Ingredients
- 500g paneer, cut into cubes
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 300g fresh spinach leaves, washed and roughly chopped
- 1/2 cup water
- Fresh coriander leaves for garnish (optional)
Method
Step 1: Marinate the Paneer
In a bowl, combine the paneer cubes, turmeric powder, red chili powder, and a pinch of salt. Mix well to coat the paneer evenly. Set aside for 15 minutes to marinate.
Step 2: Cook the Paneer
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the marinated paneer cubes and pan-sear them for about 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove the paneer from the pan and set aside.
Step 3: Prepare the Spinach
In the same pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until they become aromatic. Add the finely chopped onion to the pan and sauté for 5 minutes until it turns golden brown. Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears. Add the chopped tomatoes and cook for 5-7 minutes until they soften and release their juices.
Step 4: Combine Ingredients
Add the coriander powder, garam masala, and remaining salt to the tomato mixture. Cook for another 2 minutes, stirring well to combine. Add the chopped spinach leaves to the pan and cook for about 5 minutes until they wilt down. Pour in 1/2 cup of water and let the mixture come to a simmer. Return the seared paneer cubes to the pan, gently mixing them into the spinach mixture. Cook for an additional 5 minutes to allow the flavors to meld together.
Step 5: Serve
Garnish with fresh coriander leaves if desired. Serve hot with naan, roti, or steamed rice. Enjoy your flavorful pan-seared spiced paneer with cumin-infused spinach!
There you have it, folks—a hearty, flavorful dish that brings a taste of India right to your kitchen. I hope you enjoy making and tasting this as much as I do. Until next post, happy cooking!
Ingredients
– 500g paneer, cut into cubes
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 teaspoon salt (adjust to taste)
– 1 teaspoon ginger-garlic paste
– 1 medium onion, finely chopped
– 2 medium tomatoes, finely chopped
– 300g fresh spinach leaves, washed and roughly chopped
– 1/2 cup water
– Fresh coriander leaves for garnish (optional)
Method
Method
Step 1: Marinate the Paneer
1. In a bowl, combine the paneer cubes, turmeric powder, red chili powder, and a pinch of salt. Mix well to coat the paneer evenly. Set aside for 15 minutes to marinate.
Step 2: Cook the Paneer
2. Heat 1 tablespoon of vegetable oil in a pan over medium heat.
3. Add the marinated paneer cubes and pan-sear them for about 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove the paneer from the pan and set aside.
Step 3: Prepare the Spinach
4. In the same pan, heat the remaining 1 tablespoon of vegetable oil over medium heat.
5. Add the cumin seeds and let them sizzle for about 30 seconds until they become aromatic.
6. Add the finely chopped onion to the pan and sauté for 5 minutes until it turns golden brown.
7. Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
8. Add the chopped tomatoes and cook for 5-7 minutes until they soften and release their juices.
Step 4: Combine Ingredients
9. Add the coriander powder, garam masala, and remaining salt to the tomato mixture. Cook for another 2 minutes, stirring well to combine.
10. Add the chopped spinach leaves to the pan and cook for about 5 minutes until they wilt down.
11. Pour in 1/2 cup of water and let the mixture come to a simmer.
12. Return the seared paneer cubes to the pan, gently mixing them into the spinach mixture. Cook for an additional 5 minutes to allow the flavors to meld together.
Step 5: Serve
13. Garnish with fresh coriander leaves if desired.
14. Serve hot with naan, roti, or steamed rice. Enjoy your flavorful pan-seared spiced paneer with cumin-infused spinach!
