Palak Paneer

Instructions

1. 1

   Blanch the Spinach: Boil a large pot of water. Drop the spinach in for 2 minutes until bright green and wilted. Immediately transfer to an ice-water bath to stop the cooking process. Drain and blend into a smooth puree.

2. 2

   Pan-fry Paneer (Optional): Heat 1 tbsp oil in a skillet over medium heat. Lightly fry the paneer cubes for 2-3 minutes until the edges are golden brown. Remove and soak in warm water to keep them soft.

3. 3

   Aromatics: In a heavy-bottomed pan, heat 2 tbsp oil or ghee over medium heat. Crackle 1 tsp cumin seeds, then add the finely chopped onions. Sauté for 6-8 minutes until golden brown.

4. 4

   Cook the Masala: Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears. Pour in the tomato puree, 1/2 tsp turmeric, and 1 tsp coriander powder. Cook for 5-7 minutes until the oil separates from the masala.

5. 5

   Combine: Stir the spinach puree into the masala. Season with salt and simmer on low heat for 5 minutes. (Avoid overcooking to maintain the vibrant green color).

6. 6

   Finish: Drain the paneer cubes and gently fold them into the spinach sauce. Stir in 1/2 tsp garam masala and a splash of heavy cream. Simmer for 2 minutes and serve hot.