Simple Onion Palak Paneer (Garlic-Free)

1.Blanch the Spinach: Bring a medium pot of water to a rolling boil. Add the fresh spinach and blanch for 1-2 minutes until wilted. Immediately transfer the spinach to a bowl of ice water to stop the cooking process and preserve the bright green color. Drain well.

2.Prepare the Puree: Transfer the blanched spinach and 1/2 cup of fresh water to a blender. Blend until completely smooth. Set aside.

3.Sauté Aromatics: Heat the ghee or oil in a large pan or Dutch oven over medium heat. Add the cumin seeds and let them splutter (about 30 seconds). Add the finely chopped onion and sauté gently for 8-10 minutes until soft, translucent, and lightly golden brown. Do not rush this step.

4.Bloom the Spices: Reduce the heat to low. Add the turmeric powder, coriander powder, and chili powder to the onions. Stir constantly for 30 seconds until fragrant. This prevents the spices from burning.

5.Simmer the Gravy: Pour the spinach puree into the pan. Add 1/4 cup of water, salt, and mix well. Bring the mixture to a gentle simmer, stirring occasionally, for 5 minutes to allow the flavors to meld.

6.Finish the Curry: Stir in the garam masala and the heavy cream (if using). Let it simmer for another 2 minutes. Taste and adjust salt if necessary.

7.Add Paneer: Gently fold in the paneer cubes and lemon juice. Cook for just 2-3 minutes until the paneer is heated through. Avoid overcooking the paneer.

8.Serve: Transfer the Palak Paneer to a serving bowl. Garnish generously with fresh chopped cilantro. Serve hot with roti, naan, or rice.