Palak Paneer with Charred Garlic Tempering

Bring a large pot of salted water to a rolling boil and prepare an ice bath. Blanch spinach for 60 seconds until bright green, then plunge into ice water to lock the colour. Drain and squeeze dry.

Blend blanched spinach with green chili and 2 tbsp water to a coarse purée. Set aside.

Cut paneer into 2 cm cubes. Heat 1 tbsp ghee in a nonstick pan over medium-high and sear paneer 90 seconds per side until golden. Transfer to warm water to keep tender.

In the same pan, warm 2 tbsp ghee over medium. Add cumin seeds and let them crackle for 15 seconds until fragrant.

Add chopped onion and sweat 6-7 minutes until translucent and edges turn light gold. Stir in ginger-garlic paste and cook 60 seconds.

Add diced tomato, ground coriander and 1 tsp salt. Cook 5 minutes, mashing tomatoes until they break down and oil separates at the edges.

Pour in the spinach purée and 1/3 cup water. Simmer uncovered for 8 minutes to concentrate flavours. Stir in heavy cream and garam masala.

Drain paneer and fold gently into the sauce. Simmer 3 minutes until heated through.

For the finishing tadka: heat 1 tbsp ghee in a small pan until shimmering, add sliced garlic and Kashmiri chili powder, sizzle 20 seconds, then pour sputtering over the curry.