Ingredients:

• 250g fresh spinach leaves

• 200g paneer (Indian cottage cheese), cubed

• 1 large onion, finely chopped

• 2 tomatoes, finely chopped

• 2 cloves of garlic, minced

• 1-inch piece of ginger, minced

• 2 green chilies, finely chopped (adjust to your spice preference)

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1 teaspoon garam masala

• 1/2 teaspoon red chili powder (adjust to your spice preference)

• Salt to taste

• 2 tablespoons oil or ghee (clarified butter)

• 2 tablespoons heavy cream (optional)

• Water, as needed

Instructions:

• Wash the spinach leaves thoroughly. Bring a pot of water to boil and blanch the spinach for 2-3 minutes. Drain and immediately transfer the spinach to a bowl of ice water to retain its green color. Drain again and blend the spinach into a smooth puree. Set aside.

• Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

• Add minced garlic, ginger, and green chilies. Sauté for a couple of minutes until the raw smell disappears.

• Add the chopped onions and cook until they turn translucent.

• Add the chopped tomatoes and cook until they become soft and the oil starts to separate.

• Add turmeric powder, red chili powder, and salt. Stir well.

• Pour in the spinach puree and cook for 5-7 minutes, allowing the flavors to meld together.

• Add the paneer cubes and stir gently to coat them with the spinach mixture. Simmer for another 5 minutes.

• Sprinkle garam masala and mix well.

• If you prefer a creamier texture, add heavy cream at this stage and stir until well incorporated. You can adjust the consistency by adding water if needed.

• Cook for a few more minutes until the paneer cubes are heated through.

• Taste and adjust the seasoning if necessary.

• Serve hot with steamed rice or naan bread.

Enjoy your homemade Palak Paneer!

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