Palak Paneer with Charred Tomato and Cream

Ingredients

• 500 g fresh spinach
• 300 g paneer, cubed
• 3 tbsp ghee
• 1 tbsp unsalted butter
• 1 unit yellow onion, diced
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 unit green chili, minced
• 2 unit roma tomatoes
• 1 tsp ground coriander
• 1 tsp garam masala
• 0,25 cup heavy cream (35%)
• 0,5 tsp cumin seeds

Instructions

1. 1

   Blanch spinach in salted boiling water for 60 seconds, then plunge into ice water. Squeeze dry and set aside.

2. 2

   Char tomatoes directly over a gas flame or under a broiler until skins blister and blacken, about 4 minutes. Peel and roughly chop.

3. 3

   Heat 2 tbsp ghee in a skillet over medium-high. Fry paneer cubes until golden on 2-3 sides, about 4 minutes total. Transfer to warm salted water to keep tender.

4. 4

   In the same pan, add 1 more tbsp ghee. Sweat diced onion until translucent, 5 minutes.

5. 5

   Add minced garlic, grated ginger and green chili; cook 1 minute until fragrant.

6. 6

   Stir in charred tomatoes, coriander and 1/2 tsp turmeric. Simmer 5 minutes until jammy.

7. 7

   Add blanched spinach and 1/4 cup water. Cool slightly, then blend to a smooth vibrant green purée.

8. 8

   Return purée to the pan over low heat. Stir in cream, garam masala and 1 tsp salt. Warm gently : do not boil, to preserve the green colour.

9. 9

   Fold in paneer and simmer 3 minutes to absorb the flavours.

10. 10

    In a small pan, sizzle 1 tbsp butter with 1/2 tsp cumin seeds until foaming and nutty. Pour over the palak paneer just before serving.