Palak Paneer Freezer Cubes

Ingredients

• 10 oz fresh spinach (washed; frozen spinach may be substituted)
• 12 oz paneer (cut into bite-size cubes)
• 2 tbsp neutral cooking oil (divided if desired)
• 1 yellow onion (small, finely chopped)
• 4 garlic (cloves, minced)
• 1 tbsp fresh ginger (finely grated)
• 1 green chile (seeded and chopped; optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 0.25 tsp ground turmeric
• 0.25 cup heavy cream (or plain yogurt for a lighter sauce)
• 0.5 cup water (add more as needed for blending)
• kosher salt (to taste)
• 1 tbsp lemon juice (to finish)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the spinach and blanch for 1–2 minutes, just until wilted and bright green. Transfer it immediately to ice water, then drain well.

2. 2

   Blend the blanched spinach with the water until smooth. Add only enough water to produce a thick, spoonable purée rather than a thin liquid.

3. 3

   Warm 1 tablespoon of the oil in a large skillet over medium heat. Add the paneer cubes and cook for 2–3 minutes per side, turning carefully, until lightly golden. Transfer the paneer to a plate.

4. 4

   Add the remaining oil to the skillet. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

5. 5

   Add the garlic, ginger, and green chile. Cook for about 1 minute, stirring constantly, until fragrant but not browned.

6. 6

   Add the cumin, coriander, garam masala, and turmeric. Stir for 30 seconds to toast the spices and coat the aromatics.

7. 7

   Pour the spinach purée into the skillet and stir thoroughly. Season with salt, bring the sauce to a gentle simmer, and cook for 5–7 minutes until slightly thickened and the raw spinach flavor has mellowed.

8. 8

   Stir in the heavy cream. Add the paneer and simmer gently for 2–3 minutes, just until heated through. Avoid boiling vigorously, which can make the paneer rubbery and split the sauce.

9. 9

   Stir in the lemon juice. Taste and adjust the salt, garam masala, or lemon juice as needed.

10. 10

    Cool the palak paneer completely. Portion it into silicone freezer cubes, leaving a little room for expansion, cover, and freeze until solid. Transfer the frozen cubes to a labeled freezer bag or airtight container.

11. 11

    To serve, thaw the desired portion overnight in the refrigerator or reheat it gently from frozen in a covered saucepan or microwave-safe bowl, stirring periodically. Heat until steaming hot throughout, adding a splash of water if the sauce is too thick.

Notes

The supplied source contains no written ingredient list, measurements, or usable preparation instructions. This is a standard reconstructed palak paneer method inspired only by the title, caption, and freezer-cube reference. Freeze in individual portions for up to 2–3 months for best quality; cool the dish before freezing and reheat only the portion needed.

Nutrition per serving

• main
• vegetarian
• make-ahead
• freezer-friendly
• Indian-inspired
• stovetop
• meal-prep
• gluten-free