Palak Paneer with Charred Spinach

Bring a large pot of salted water to a rolling boil. Blanch 500 g fresh spinach for 60 seconds until vibrant green, then immediately plunge into ice water to lock in the colour.

Drain thoroughly, squeeze out excess water, and blend with 2 green chilies and 1/4 cup water into a coarse purée. Set aside.

Cut 300 g paneer into 2 cm cubes. Heat 1 tbsp ghee in a skillet over medium-high heat and sear the paneer until golden on two sides, about 90 seconds per side. Transfer to a plate.

In the same pan, add 2 tbsp ghee. Once shimmering, add 1 tsp cumin seeds and let them crackle for 15 seconds.

Add 1 finely diced onion and sauté until deeply golden and caramelized at the edges, about 8 minutes.

Stir in 1 tbsp grated ginger and 4 minced garlic cloves. Cook for 90 seconds until fragrant and raw smell disappears.

Add 1 chopped tomato, 2 tbsp tomato paste, 1 tsp coriander powder, 1/2 tsp garam masala, and 1 tsp salt. Cook until the tomato breaks down and the oil separates at the edges, about 5 minutes.

Pour in the spinach purée and 1/2 cup water. Simmer gently for 8 minutes to marry the flavours: do not overcook or the green will dull.

Fold in the seared paneer and 1/4 cup 35% cream. Warm through for 3 minutes.

Finish with a squeeze of lemon and a final sprinkle of garam masala. Serve immediately while the colour is at its brightest.