Restaurant-Style Palak Paneer

Steps

1. 1.

   1.

   Blanch the Spinach** Bring a large pot of water to a lively boil and add the spinach for 60 seconds, just until wilted. Transfer it to cold water, drain well, and blend with the green chilli and 60 ml water until very smooth.

2. 2.

   Brown the Paneer

   Heat 2 tbsp oil in a wide pan over medium heat. Fry the paneer for 4 to 5 minutes, turning until lightly golden, then place it in warm water while you make the sauce so it stays tender.

3. 3.

   Build the Masala

   Add the remaining oil and cumin seeds to the pan. When they sizzle, cook the onion for 6 to 8 minutes until soft and golden, then add the ginger garlic paste and cook for 1 minute.

4. 4.

   Cook the Tomatoes

   Stir in the tomatoes, ground cumin and salt. Cook for 7 to 9 minutes, pressing the tomatoes down, until they are soft and the oil begins to show around the edges.

5. 5.

   Finish the Sauce

   Add the spinach puree and simmer uncovered over low heat for 5 minutes. Don't boil it hard, or the colour will fade and the sauce may spit.

6. 6.

   Add Paneer and Cream

   Drain the paneer and fold it into the spinach with the cream and garam masala. Warm for 2 minutes, taste for salt, and serve with rice or flatbread.