Enhanced Indian Palak Paneer with Mushrooms

Ingredients

• Fresh spinach (4 cups, washed and chopped)
• Paneer cheese (200 grams, cubed)
• Mushrooms (1 cup, sliced)
• Onion (1 medium, finely chopped)
• Tomato (1 medium, chopped)
• Garlic (3 cloves, minced)
• Ginger (1-inch piece, grated)
• Green chili (1, finely chopped (adjust to taste))
• Cumin seeds (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Garam masala (1 teaspoon)
• Fresh cream (1/4 cup)
• Oil (2 tablespoons)
• Salt (to taste)
• Fresh cilantro (for garnish)

Instructions

1. 1. Start by blanching the spinach in boiling water for 2 minutes. Drain and transfer to a blender. Blend until smooth to create a vibrant spinach puree.
2. 2. In a large pan, heat oil over medium heat. Add cumin seeds and let them splutter, releasing their aromatic essence.
3. 3. Add the finely chopped onion and sauté until golden brown, creating a sweet base for your dish.
4. 4. Incorporate the minced garlic, grated ginger, and chopped green chili. Sauté for another minute until fragrant.
5. 5. Stir in the chopped tomatoes, cooking until they soften and become mushy, forming a rich tomato base.
6. 6. Sprinkle in the turmeric powder, coriander powder, and garam masala. Mix well to combine the spices with the onion and tomato.
7. 7. Add the sliced mushrooms to the pan and cook for about 5 minutes, allowing them to release their moisture and become tender.
8. 8. Pour in the spinach puree and mix thoroughly with the mushroom and spice mixture. Cook for an additional 5 minutes to meld the flavors.
9. 9. Gently add the cubed paneer cheese and salt, stirring carefully to combine without breaking the paneer.
10. 10. Cover the pan and let it simmer for 10 minutes, allowing the flavors to meld together beautifully.
11. 11. Finally, stir in the fresh cream and cook for another 2 minutes, adding richness to the dish.
12. 12. Garnish with fresh cilantro and serve hot with warm naan or fluffy basmati rice.