Palak Paneer

Instructions

1. 1

   Blanch the spinach in boiling water for 2-3 minutes until it is just wilted. Drain and rinse under cold water to preserve its green color. Puree the spinach in a blender and set aside.

2. 2

   Heat oil in a pan and fry the paneer cubes until golden brown. Set aside on paper towels to drain excess oil.

3. 3

   In the same pan, add cumin seeds and let them splutter. Then add finely chopped onions and sauté until they turn translucent.

4. 4

   Add minced garlic and ginger to the pan and fry until the raw smell disappears.

5. 5

   Blend the tomatoes to a puree and add this to the pan. Cook until the tomato puree thickens and oil starts to separate from the sides.

6. 6

   Add the spinach puree to the pan and cook for 5-7 minutes. If the mixture is too thick, add a little water to reach the desired consistency.

7. 7

   Add garam masala, salt to taste, and the fried paneer cubes. Mix well and cook for another 5 minutes.

8. 8

   Lower the heat and add the cream, stirring continuously. Cook for another 2 minutes.

9. 9

   Turn off the heat and add lemon juice and finely chopped cilantro. Mix well.

10. 10

    Serve hot with Indian bread or rice.