Palak Paneer

Method

1. 1
   Blanching

   Bring a large pot of salted water to a rolling boil. Add the spinach and blanch for 1-2 minutes until wilted and bright green. Immediately transfer to an ice bath to stop cooking, then drain and squeeze out excess water.

   ⏲ 2 min

2. 2

   Transfer the blanched spinach to a blender. Add the chopped tomatoes, 2 garlic cloves, and 1/2 tablespoon of grated ginger. Blend into a smooth puree, adding a splash of water if needed. Set aside.

3. 3
   Pan-frying

   In a large skillet or pan, heat 1 tablespoon of ghee over medium heat. Add the paneer cubes and pan-fry until golden brown on all sides, about 3-4 minutes. Remove with a slotted spoon and set aside.

   ⏲ 4 min

4. 4
   Sautéing

   In the same pan, add the remaining 1 tablespoon of ghee. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the chopped onion and cook, stirring occasionally, until soft and lightly browned, about 5 minutes.

   ⏲ 5 min

5. 5
   Sautéing

   Add the remaining minced garlic and grated ginger (1/2 tablespoon) and the green chili, if using. Sauté for 1 minute until fragrant.

   ⏲ 1 min

6. 6
   Sautéing

   Stir in the ground cumin, coriander powder, turmeric, and salt. Cook for 30 seconds to toast the spices.

   ⏲ 30s

7. 7
   Simmering

   Pour in the spinach-tomato puree and stir well. Simmer gently for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.

   ⏲ 7 min

8. 8
   Simmering

   Reduce heat to low. Stir in the heavy cream and 100 ml of water, then add the fried paneer cubes. Gently simmer for another 5 minutes, stirring occasionally, until the paneer is heated through and the gravy is creamy. Adjust salt to taste.

   ⏲ 5 min

9. 9

   Sprinkle with garam masala and stir gently. Remove from heat and let rest for 2-3 minutes before serving.

   ⏲ 3 min