Palak Paneer with Toasted Cumin

Ingredients

• 450 g fresh baby spinach
• 300 g paneer, cubed
• 1 unit yellow onion, finely chopped
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 unit green chili
• 2 tbsp tomato paste
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp garam masala
• 2 tbsp ghee
• 0,25 cup heavy cream (35%)
• 2 tsp lemon juice

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Plunge the spinach for 60 seconds, then transfer immediately to an ice bath to lock in the bright green colour.

2. 2

   Drain the spinach, squeeze out excess water, and blend with the green chili and 2 tbsp cold water into a smooth, thick purée. Set aside.

3. 3

   Heat 1 tbsp ghee in a non-stick skillet over medium-high heat. Add the paneer cubes and sear 2 minutes per side until golden and lightly crusted. Transfer to a plate.

4. 4

   In the same pan, add the remaining ghee and the cumin seeds. Toast 20-30 seconds until they crackle and smell nutty.

5. 5

   Add the chopped onion and sweat 5-6 minutes until translucent and beginning to caramelize at the edges.

6. 6

   Stir in the minced garlic and grated ginger; cook 1 minute until fragrant. Add the tomato paste, coriander and 1/2 tsp turmeric, and cook 2 minutes until the paste darkens.

7. 7

   Pour in the spinach purée and 1/2 cup water. Simmer gently over low heat 6-8 minutes, stirring often, until the sauce thickens and the raw flavour has cooked off.

8. 8

   Stir in the cream, garam masala and salt to taste. Fold in the seared paneer and simmer 2-3 minutes to warm through. Finish with a squeeze of lemon juice before serving.