Creamy Palak Paneer with Spiced Spinach and Soft Cheese

1Wash the spinach leaves thoroughly and blanch them in boiling water for 2-3 minutes until wilted. Drain and immediately transfer to ice water to retain the green color. Once cooled, blend the spinach into a smooth paste and set aside.

2In a large pan, heat ghee or oil (2 tablespoons) over medium heat. Add cumin seeds (1 teaspoon) and let them splutter.

3Add the finely chopped onions and sauté until they turn golden brown.

4Stir in the ginger-garlic paste (1 tablespoon) and green chilies (2), cooking for another 1-2 minutes until fragrant.

5Add the pureed tomatoes (2 medium) to the pan and cook until the oil separates from the mixture, about 5-7 minutes.

6Sprinkle in the turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt. Mix well and cook for another minute.

7Add the spinach paste to the pan, stirring to combine with the onion (1 large)-tomato mixture. Cook for 5 minutes, adding water if the mixture is too thick.

8Gently fold in the cubed paneer (200 g) and let it simmer for another 5 minutes, allowing the paneer (200 g) to absorb the flavors.

9Stir in the heavy cream (½ cup) and garam masala (1 teaspoon), cooking for an additional 2-3 minutes until the dish is creamy and well combined.

10Serve hot with naan or rice, garnished with a drizzle of cream if desired.