Palak Paneer

Instructions

1. 1

   Rinse the spinach leaves thoroughly in water and blanch them in boiling water for 2-3 minutes. Drain and plunge them into ice water to retain their green color.

2. 2

   Puree the blanched spinach in a blender to make a smooth paste. Set aside.

3. 3

   Heat 1 tablespoon of oil in a pan. Add the paneer cubes and fry until they are golden brown on all sides. Remove the paneer and set aside.

4. 4

   In the same pan, add the remaining oil and heat it. Add the cumin seeds and let them sizzle.

5. 5

   Add finely chopped onions and sauté until they turn translucent. Add minced garlic and ginger, and cook for another minute.

6. 6

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

7. 7

   Add the spinach puree to the pan, and cook for 3-4 minutes. If the mixture is too thick, add a little water to reach the desired consistency.

8. 8

   Add garam masala and salt to taste, and mix well.

9. 9

   Add the fried paneer cubes to the spinach mixture and cook for another 2-3 minutes, allowing the paneer to absorb the flavors.

10. 10

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

11. 11

    Turn off the heat and add lemon juice. Mix well.

12. 12

    Serve hot with Indian bread or rice.