Palak Paneer

Preparing the Spinach

Bring a large pot of water to a boil and blanch the chopped spinach for 2-3 minutes until wilted.

Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process.

Drain again and puree the spinach in a blender or food processor until smooth. Set aside.

Frying the Paneer

In a skillet, heat 1 tablespoon of ghee or oil over medium heat.

Add the paneer cubes and fry until they are golden brown on all sides. Remove and set aside.

Cooking the Spices

In the same skillet, add the remaining ghee or oil.

Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Add the finely chopped onion and cook until it becomes soft and translucent.

Stir in the minced garlic, ginger, and green chilies (if using). Cook for another minute.

Adding the Tomatoes and Spices

Add the chopped tomatoes to the skillet and cook until they soften and release their juices.

Stir in the ground coriander, turmeric powder, garam masala, and salt. Cook for a few minutes until the spices are well combined with the tomatoes.

Combining the Spinach and Paneer

Add the pureed spinach to the skillet and mix well with the tomato and spice mixture.

If the mixture is too thick, you can add a little water to achieve your desired consistency.

Add the fried paneer cubes and simmer for 5-7 minutes, allowing the flavors to meld together.

Adding Cream (Optional)

Stir in the heavy cream if using, and cook for another 2 minutes.

Serving

Garnish with fresh cream if desired.