Easy Palak Paneer

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil, then add the chopped spinach and blanch for 2-3 minutes until bright green and tender, stirring occasionally.

2. 2

   Drain the spinach in a fine-mesh strainer and immediately transfer to a blender with 1/4 cup cold water or vegetable stock.

3. 3

   Blend the spinach on high speed for 60-90 seconds until completely smooth and creamy, then set the purée aside in a bowl.

4. 4

   Heat 1 tablespoon of ghee in a separate skillet over medium-high heat, then gently fry the paneer cubes in batches for 1-2 minutes per side until they develop a light golden crust; transfer to a paper towel-lined plate.

5. 5

   Pour the remaining 2 tablespoons of ghee into a large cooking vessel over medium heat, then add the cumin seeds and let them sizzle and pop for 30-45 seconds to release their fragrance.

6. 6

   Stir in the diced onions and sauté for 5-7 minutes, stirring frequently, until they turn translucent and begin to develop golden-brown edges.

7. 7

   Add the minced garlic and ginger to the onions, then cook for another minute while stirring constantly until fragrant.

8. 8

   Reduce heat to medium, then sprinkle the turmeric, chili powder, and garam masala over the mixture and stir for 45 seconds to allow the spices to bloom and release their essential oils.

9. 9

   Pour in the chopped tomatoes and increase heat to medium-high, then simmer for 6-8 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes darker and more concentrated.

10. 10

    Add the spinach purée to the tomato-spice base, then stir thoroughly to combine and cook for 2-3 minutes while stirring occasionally.

11. 11

    Pour in the vegetable stock and bring the mixture to a gentle simmer, then reduce heat to medium-low and let it bubble softly for 8-10 minutes to allow flavors to meld and deepen.

12. 12

    Gently add the fried paneer cubes and green chilies (if using) to the simmering sauce, then fold them in carefully to avoid breaking the cheese.

13. 13

    Remove from heat and stir in the heavy cream or yogurt in a slow stream while stirring constantly to prevent curdling; the sauce should become creamy and luxurious.

14. 14

    Finish by stirring in the butter until fully melted and incorporated, then taste and adjust seasoning with additional salt and black pepper as needed.

15. 15

    Serve the palak paneer immediately in warm bowls while the sauce is still steaming, optionally garnished with fresh cilantro leaves and a dollop of cream.

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