Palak Paneer with Toasted Cumin

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.

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.

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.

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

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

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.

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.

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.