Palak Paneer

Instructions

1. 1

   Wash the spinach thoroughly and blanch it in boiling water for 2-3 minutes. Drain and immediately transfer to ice-cold water to retain the green color.

2. 2

   Blend the blanched spinach into a smooth puree and set aside.

3. 3

   Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter.

4. 4

   Add the finely chopped onion and sauté until golden brown.

5. 5

   Add the ginger garlic paste and sauté for another 2 minutes until the raw smell disappears.

6. 6

   Add the finely chopped tomatoes and cook until they turn soft and the oil starts to separate.

7. 7

   Add the turmeric powder, chili powder, and salt. Mix well and cook for another 2 minutes.

8. 8

   Add the spinach puree to the pan and mix well. Cook for 5-7 minutes on medium heat.

9. 9

   Add the paneer cubes and garam masala. Mix gently to coat the paneer with the spinach gravy.

10. 10

    Cook for another 5 minutes, allowing the paneer to absorb the flavors.

11. 11

    Serve hot with roti, naan, or rice.