Indian Saag Paneer

Ingredients

Fresh spinach

4 cups, washed and chopped

Paneer cheese

1 cup, cubed

Fresh cream

1/2 cup

Vegetable oil or ghee

2 tablespoons

Salt

to taste

Garam masala

1 teaspoon

Turmeric powder

1/2 teaspoon

Coriander powder

1 teaspoon

Cumin seeds

1 teaspoon

Green chili

1, finely chopped (adjust to taste)

Tomato

1 medium, chopped

Fresh ginger

1 inch, grated

Garlic

3 cloves, minced

Onion

1 medium, finely chopped

Instructions

1. Begin by blanching the fresh spinach in boiling water for 2 minutes to lock in its vibrant green color. Drain the spinach and immediately transfer it to an ice bath to stop the cooking process. Once cooled, blend the spinach until smooth and set aside.
2. In a large pan, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and allow them to splutter, releasing their aromatic oils into the oil.
3. Stir in the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion turns golden brown and fragrant, about 5 minutes.
4. Add the chopped tomato and finely chopped green chili to the pan. Cook until the tomato softens and melds into the mixture, about 3-4 minutes.
5. Sprinkle in the coriander powder, turmeric powder, and garam masala. Mix well to ensure the spices are evenly distributed throughout the onion-tomato mixture.
6. Pour in the blended spinach and stir. Allow it to cook for about 5 minutes, letting the flavors meld beautifully.
7. Gently fold in the cubed paneer and season with salt. Cook for an additional 5 minutes, allowing the paneer to absorb the rich flavors of the dish.
8. Finally, stir in the fresh cream, cooking for another 2 minutes until the dish becomes creamy and luscious.
9. Serve hot, garnished with a dollop of cream if desired, alongside warm naan, roti, or steamed basmati rice.