Ingredients
- •1 lb fresh spinach, washed
- •1 tbsp unsalted butter
- •½ tsp kosher salt
- •For curry sauce:
- •2 tbsp ghee or butter
- •1 large onion, finely diced
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •2 green chilies, minced
- •1 tsp ground cumin
- •1 tsp garam masala
- •½ tsp ground turmeric
- •3 tbsp heavy cream
- •Salt to taste
- •For serving:
- •8 oz paneer, cubed and pan-fried golden
- •Warm naan or basmati rice
- •Lemon wedges
Instructions
1
Place spinach in vacuum-seal bags with butter and salt.
2
Seal and preheat sous vide bath to 180°F (82°C).
3
Submerge and cook for 25–30 min.
4
Transfer cooked spinach and liquid to a blender. Blend until smooth but slightly textured.
5
Heat ghee in a saucepan. Add onion and cook 5–6 min. Add garlic, ginger, and chilies. Cook 2 min.
6
Add cumin, garam masala, and turmeric. Stir 1 min.
7
Pour in blended spinach puree. Simmer 5 min. Stir in cream.
8
Pan-fry paneer cubes in oil until golden on all sides.
9
Fold paneer into the spinach curry.
10
Serve with naan or rice and lemon wedges.
Notes
- •Sous vide spinach stays BRIGHT green - the sealed bag prevents oxidation
- •Pan-frying the paneer adds essential texture contrast
- •This is one of the most popular vegetarian dishes in Indian restaurants
- •Don't overblend - slight texture is more authentic than baby-food smooth
Nutrition information
Calories
380 cal
Protein
18g
Fat
26g
Carbs
16g
Tags
indianvegetarianspinachcomfort food