Creamy Palak Paneer

Ingredients

• 1 lb (450g) fresh spinach (palak)
• 8 oz (225g) paneer, cut into cubes
• 2 tbsp ghee or oil
• 1 tsp Grhasti Cumin Seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 green chili, chopped
• 1 large tomato, pureed
• 1 tsp Grhasti Coriander Powder
• 1/2 tsp Grhasti Turmeric Powder
• 1/2 tsp garam masala
• 1/4 cup heavy cream or cashew cream
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Blanch the Spinach: Bring a large pot of water to a boil. Add the spinach and cook for 2-3 minutes until wilted. Immediately transfer the spinach to a bowl of ice water to stop the cooking process and preserve its vibrant green color. Drain well and blend into a smooth puree. Set aside.
2. Prepare the Paneer: Heat 1 tbsp of ghee or oil in a pan over medium heat. Lightly pan-fry the paneer cubes until golden on all sides. Remove from the pan and set aside. (You can soak the fried paneer in warm water to keep it soft).
3. Make the Masala Base: In the same pan, add the remaining ghee. Once hot, add the cumin seeds and let them splutter. Add the chopped onion and sauté until golden brown.
4. Add Aromatics: Stir in the ginger-garlic paste and green chili. Cook for another minute until the raw smell disappears.
5. Build the Gravy: Add the tomato puree, coriander powder, and turmeric powder. Cook, stirring, until the oil begins to separate from the masala.
6. Combine and Simmer: Pour in the spinach puree and add salt. Mix well and let it simmer for 5-7 minutes.
7. Finish the Dish: Stir in the garam masala and heavy cream. Add the pan-fried paneer cubes to the gravy. Simmer for another 2 minutes. Turn off the heat and stir in the lemon juice.
8. Serve: Serve hot, garnished with a swirl of cream, alongside naan, roti, or jeera rice.

Pro Tips

• Blanching spinach in boiling water and then shocking it in ice water is the key to getting that beautiful, vibrant green color.
• For a richer, restaurant-style gravy, you can add 2 tablespoons of cashew paste when you add the tomato puree.
• Don't overcook the paneer, as it can become tough and chewy. A quick pan-fry is all it needs.