Palak Paneer with Cabera Frozen Spinach

Main Curry | Ready in 25 minutes | Serves 3–4

Craving that creamy, vibrant restaurant-style palak paneer but want zero chopping and super speed? Cabera frozen spinach 300g pack is your shortcut to silky green perfection. Straight from frozen → blanched → blended → magic spinach gravy. Soft paneer cubes swim in rich, garlicky, mildly spiced spinach sauce. Indian classic, weeknight-easy.

Cabera frozen spinach saves the day — no washing, no stemming, just dump, cook, blend. Restaurant vibes in under 30 min. Serve with rice, naan or roti — pure comfort.

Ingredients (Serves 3–4)

• 300 g Cabera Frozen Spinach – straight from the freezer bag, no thawing needed

• 250–300 g paneer – cut into 2–3 cm cubes

• 1 medium onion (≈ 120 g), finely chopped

• 2 medium tomatoes (≈ 200 g), chopped or pureed

• 4–5 garlic cloves (≈ 15 g), minced

• 1-inch ginger (≈ 15 g), grated or minced

• 1–2 green chilies (≈ 10–15 g), slit or chopped (adjust for heat)

• 3 tbsp oil or ghee (≈ 45 g)

• ½ tsp cumin seeds

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ¾–1 tsp garam masala

• ½–¾ tsp red chili powder (or Kashmiri for color)

• Salt to taste (≈ 8–10 g)

• 100–150 ml water (for adjusting consistency)

• 80–100 g fresh cream (or malai/heavy cream)

• Optional: 1 tsp kasuri methi (dried fenugreek leaves), crushed

Step-by-Step Instructions

Step 1: Quick Blanch the Cabera Spinach (5 min) Bring a pot of water to boil. Dump the entire 300 g Cabera frozen spinach straight in. Cook 3–4 minutes until completely thawed and wilted. Drain immediately (reserve a little water if needed later). Shock in cold water for 1 minute → keeps the bright green color. Drain well and blend to a smooth puree (add 1–2 tbsp reserved water if too thick).

Step 2: Make the Gravy Base (8–10 min) Heat 3 tbsp oil/ghee in a pan on medium heat. Add ½ tsp cumin seeds → let them crackle. Add chopped onion → sauté 4–5 min until golden. Add ginger + garlic + green chilies → cook 1–2 min until raw smell disappears. Add chopped tomatoes + salt + all dry spices (turmeric, coriander, chili powder). Cook 5–6 min until tomatoes are soft and oil starts separating.

Step 3: Bring It Together (5 min magic) Pour in the smooth Cabera spinach puree. Mix well, add 100–150 ml water for desired consistency. Simmer 3–4 minutes — let flavors meld. Add paneer cubes + fresh cream + garam masala + crushed kasuri methi (if using). Stir gently, simmer 2 more minutes (don’t overcook paneer!).

Serve It Up: Restaurant Vibes

Dish into bowls, swirl extra cream on top, sprinkle a pinch of garam masala or chili. Serve hot with jeera rice, butter naan, roti or plain basmati.

Pro tip: For extra soft paneer, lightly fry the cubes in 1 tbsp ghee for 2 min before adding (optional). Enjoy your quick & delicious Cabera-powered palak paneer!