Palak Paneer

Ingredients

• •500 g Fresh spinach (washed, stems removed)
• •250 g Paneer (cubed)
• •2 medium Onions (chopped)
• •3 large Tomatoes (chopped)
• •2 piece Green chilies (slit)
• •1 inch Ginger (grated)
• •4 piece Garlic cloves (minced)
• •1 teaspoon Cumin seeds
• •1 teaspoon Garam masala
• •2 tablespoons Cream
• •2 tablespoons Oil
• •1 to taste Salt

Instructions

1. 1

   Blanch spinach in boiling water 2 minutes. Drain, plunge into ice water. Blend to smooth puree.

   💡 Blanching preserves green color. Ice bath stops cooking - keeps it bright.

2. 2

   Heat oil in pan, fry paneer cubes until golden. Remove, set aside.

   💡 Golden paneer = texture. Pale paneer = bland. Get color on them.

3. 3

   In same oil, add cumin seeds, let splutter. Add onions, cook until golden.

   💡 Golden onions = sweet base. This is the foundation of the dish.

4. 4

   Add ginger, garlic, green chilies. Cook 2 minutes until raw smell disappears.

   💡 Raw ginger garlic = unpleasant. Cooking removes the harsh edge.

5. 5

   Add tomatoes, cook until soft and oil separates.

   💡 Oil separation = tomatoes broken down. This is when flavor develops.

6. 6

   Add spinach puree, salt, garam masala. Simmer 10 minutes.

   💡 Simmering lets spinach bitterness cook off. The creaminess develops here.

7. 7

   Add paneer, cream. Simmer 5 more minutes. Serve with naan or rice.

   💡 Paneer added last = soft texture. Overcooking makes it rubbery.