Enhanced Indian Palak Paneer

Ingredients

• Fresh cream (1/2 cup)
• Oil (2 tablespoons)
• Salt (to taste)
• Garam masala (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Cumin seeds (1 teaspoon)
• Green chili (1, finely chopped (adjust to taste))
• Ginger (1 inch, grated)
• Garlic (3 cloves, minced)
• Tomato (1 large, chopped)
• Onion (1 medium, finely chopped)
• Paneer (200 grams, cubed)
• Spinach (4 cups, fresh)

Instructions

1. 1. Begin by blanching the spinach: bring a pot of water to a boil, add the spinach, and cook for 2 minutes. Drain and immediately plunge into a bowl of ice water to halt the cooking process. Once cooled, blend the spinach until smooth to create a lush spinach puree.
2. 2. In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. 3. Add the chopped onions and sauté, stirring frequently, until they turn golden brown, about 5-7 minutes.
4. 4. Stir in the minced garlic, grated ginger, and chopped green chili. Sauté for another minute until the mixture is aromatic.
5. 5. Add the chopped tomato, cooking until it softens and breaks down, about 5 minutes.
6. 6. Sprinkle in the turmeric powder, coriander powder, and garam masala. Mix well to ensure the spices are evenly distributed.
7. 7. Pour in the spinach puree, stirring thoroughly to combine. Allow it to cook for about 5 minutes to meld the flavors.
8. 8. Gently fold in the cubed paneer and season with salt, ensuring that the paneer is well-coated with the spinach mixture.
9. 9. Cover the pan and let it simmer for 10 minutes, allowing the flavors to blend beautifully.
10. 10. Finally, stir in the fresh cream and cook for an additional 2 minutes, creating a rich and creamy texture.
11. 11. Serve hot with naan or steamed basmati rice for a complete and satisfying meal.