Palak Paneer with Toasted Cumin and Ginger

Ingredients

• 500 g fresh spinach, stems removed
• 300 g paneer, cubed
• 2 tbsp ghee
• 1 tbsp unsalted butter
• 1 unit yellow onion, finely diced
• 2 tbsp ginger-garlic paste
• 1 unit green chili
• 1 unit roma tomato, diced
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 0,75 tsp garam masala
• 3 tbsp heavy cream (35%)
• 2 tsp lemon juice
• 1,25 tsp salt

Instructions

1. 1

   Bring 6 cups of water to a rolling boil with 1 tsp salt. Blanch the spinach for 90 seconds, then immediately plunge into ice water to lock in the emerald colour.

2. 2

   Drain the spinach thoroughly, squeezing out excess water. Blend with green chili and a splash of cold water into a coarse purée. Set aside.

3. 3

   Pat paneer cubes dry. Heat 1 tbsp ghee in a skillet over medium-high heat until shimmering; sear paneer on two sides until pale gold, about 90 seconds per side. Transfer to warm salted water to keep tender.

4. 4

   Return skillet to medium heat with remaining ghee and butter. Add cumin seeds and toast 20 seconds until fragrant.

5. 5

   Add finely diced onion and sweat 6 minutes until translucent and edges caramelize lightly.

6. 6

   Stir in ginger-garlic paste and cook 60 seconds until raw smell disappears. Add diced tomato and cook 4 minutes until it breaks down into a jammy paste.

7. 7

   Sprinkle in coriander powder and garam masala; toast 30 seconds to bloom the spices.

8. 8

   Pour in the spinach purée and 0.5 cup water. Simmer gently 5 minutes : do not boil hard, or the green will dull.

9. 9

   Drain paneer and fold into the sauce with heavy cream. Warm through 2 minutes.

10. 10

    Finish with a squeeze of lemon and adjust salt. Rest 3 minutes before serving.