Palak Paneer

Instructions

1. 1

   Blanch the spinach: Bring a large pot of water to boil. Add spinach and blanch for 2 minutes. Immediately transfer to ice water to preserve the bright green color. Drain and squeeze out excess water.

2. 2

   Blend the blanched spinach with the green chili into a smooth puree. Set aside.

3. 3

   Heat ghee or oil in a large pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.

4. 4

   Add the chopped onions and sauté until golden brown, about 6-7 minutes.

5. 5

   Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.

6. 6

   Add the pureed tomatoes, turmeric, coriander powder, and salt. Cook until the oil separates from the masala, about 8-10 minutes, stirring occasionally.

7. 7

   Add the spinach puree to the pan and mix well. Cook for 5 minutes on medium-low heat.

8. 8

   Add the cubed paneer and gently fold it into the spinach gravy. Cook for 3-4 minutes.

9. 9

   Stir in the heavy cream and garam masala. Mix gently and cook for 2 minutes.

10. 10

    Crush the kasuri methi between your palms and add it to the curry. Stir and cook for 1 minute.

11. 11

    Adjust salt and consistency if needed. If too thick, add a splash of water. Serve hot with naan, roti, or basmati rice.