Palak Paneer

Ingredients

• 500 grams Fresh Spinach (Palak)
• 250 grams Paneer cubes
• 2 tablespoons Ghee or Oil
• 1 teaspoon Cumin seeds
• 6 pieces Garlic cloves, finely minced
• 1 inch Ginger, grated
• 2 pieces Green chilies, slit
• 1 medium Onion, finely chopped
• 0.5 teaspoon Garam Masala
• 2 tablespoons Heavy Cream(optional)
• 1 teaspoon Kasuri Methi (Dried Fenugreek)
• 1 teaspoon Salt

Instructions

1. 1

   Blanch the spinach leaves in boiling water for 2 minutes, then immediately shock them in ice-cold water to retain the vibrant green color.

2. 2

   Drain the spinach and blend it into a smooth puree with the green chilies; set aside.

3. 3

   Heat ghee in a pan and sauté the paneer cubes until lightly golden, then remove and soak them in warm water to keep them soft.

4. 4

   In the same pan, add cumin seeds and let them splutter, then add the minced garlic and sauté until aromatic and golden brown.

5. 5

   Add the chopped onions and ginger, sautéing until the onions become translucent and soft.

6. 6

   Pour in the spinach puree and add salt; cover and cook on low heat for 5-7 minutes to prevent splattering.

7. 7

   Stir in the garam masala, kasuri methi, and the paneer cubes, simmering for another 2 minutes.

8. 8

   Finish by stirring in the heavy cream for a velvety texture and serve hot with naan or paratha.