Palak Paneer with Charred Garlic Tempering

Ingredients

• 450 g fresh baby spinach
• 350 g paneer
• 4 tbsp ghee
• 1 tsp cumin seeds
• 1 cup yellow onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 cup roma tomato, diced
• 1 unit green chili, slit
• 1,5 tsp ground coriander
• 1 tsp garam masala
• 3 tbsp heavy cream (35%)
• 4 unit garlic, thinly sliced
• 0,5 tsp Kashmiri chili powder
• 1 tsp salt

Instructions

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

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

5. 5

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

6. 6

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

7. 7

   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.

8. 8

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

9. 9

   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.