Easy Palak Paneer

Steps

1. 1.

   1.

   Blanch The Spinach** Bring a pot of water to a boil. Add spinach. Cook 1–2 minutes until wilted and bright green. Drain. Plunge into ice water. Squeeze out excess water. Blend to a smooth puree with a splash of water if needed.

2. 2.

   Fry The Paneer

   Heat 1 tbsp ghee in a wide pan over medium. Add paneer cubes. Fry 3–4 minutes, turning, until lightly golden on the edges. Remove to a plate.

3. 3.

   Cook The Base

   Add remaining 1 tbsp ghee to the same pan. Soften onion 5–6 minutes. Stir in garlic, chili, and ginger. Cook 1 minute. Add cumin, garam masala, turmeric, and salt. Stir until the spices smell toasty, about 30 seconds.

4. 4.

   Simmer Easy Palak Paneer

   Pour in spinach puree and 80 ml water. Simmer 5 minutes. Stir in cream and lemon juice. Return paneer to the pan. Simmer 3–4 minutes more so the cheese warms through. Crush kasuri methi between your palms and stir in if using.

5. 5.

   Taste And Adjust

   Sauce should coat a spoon but still pour. Add a splash of water if it seizes. More salt or lemon if it tastes flat. Serve hot with roti or steamed rice.