Palak Paneer

Ingredients

• 14 oz paneer
• 1½ lb fresh spinach
• 1 onions
• 1 tbsp ginger-garlic paste
• 1 green chili (optional)
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• 1 tomatoes
• ¼ cup heavy cream (optional)
• 2 tbsp ghee or oil
• 1 tsp salt
• ½ cup water

Steps

1. Blanch spinach in boiling water for 2-3 minutes, then immediately transfer to ice water. Drain well and blend into a smooth puree.
2. Heat ghee or oil in a large pan. Fry paneer cubes until light golden, then remove and set aside. Alternatively, use unfried paneer.
3. In the same pan, add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chili (if using), cooking for 1 minute.
4. Stir in cumin, cilantro, and turmeric powders, cooking for 30 seconds until fragrant. Add chopped tomatoes and cook until softened and oil separates.
5. Pour in the spinach puree and 1/2 cup water. Bring to a simmer, then add the fried paneer cubes and garam masala.
6. Cook for 5-7 minutes, allowing flavors to meld. Stir in heavy cream (if using) and season with salt to taste. Serve hot with naan or rice.