Palak Paneer (Spinach and Fresh Cheese Curry)

Method

1. 1

   Blanch the spinach in boiling water for 60 seconds, then plunge it straight into iced water.

   💡 The ice bath locks in the bright green — skip it and the gravy turns army-drab.

2. 2

   Blend the drained spinach with the green chili into a smooth purée.

3. 3

   Sear the paneer cubes in half the ghee until golden on two sides; set aside.

4. 4

   In the remaining ghee, crackle the cumin seeds, then soften the onion until golden, about 7 minutes.

5. 5

   Add garlic, ginger and tomatoes and cook until jammy, about 6 minutes.

6. 6

   Stir in the spinach purée with a splash of water, season with salt, and simmer gently 5 minutes — no longer, to keep the color.

7. 7

   Fold in the paneer, garam masala and cream, warm through and serve with roti.