Palak Paneer

Instructions

1. 1

   Blanch the spinach in boiling water for 2-3 minutes until it is just wilted. Drain and immediately plunge it into ice water to retain its bright green color.

2. 2

   Once the spinach is cool, drain it and puree it in a blender to make a smooth paste. Set aside.

3. 3

   Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them sputter.

4. 4

   Add finely chopped onions and sauté until they turn translucent. Add minced garlic and ginger, and cook until the raw smell disappears.

5. 5

   Add finely chopped tomatoes and cook until they are soft and mushy.

6. 6

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

7. 7

   Add garam masala and salt to taste, and cook for another 2 minutes.

8. 8

   In a separate pan, heat the remaining 1 tablespoon of oil and lightly fry the paneer cubes until they are golden on all sides. This step is optional, as some prefer to add the paneer as is.

9. 9

   Add the paneer to the spinach mixture and cook for 5 minutes, allowing the paneer to absorb the flavors.

10. 10

    Stir in the cream and cook for another minute. Turn off the heat.

11. 11

    Add lemon juice and gently mix the Palak Paneer.

12. 12

    Serve hot with naan, roti, or rice.