Palak Paneer with Toasted Garlic Oil

Ingredients

• 500 g fresh spinach
• 350 g paneer
• 4 tbsp ghee
• 2 tbsp unsalted butter
• 1 cup yellow onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 unit green chilies
• 1 cup crushed tomatoes
• 0,33 cup heavy cream
• 6 unit garlic cloves, thinly sliced
• 1 tsp kasuri methi (dried fenugreek leaves)
• 0,5 tsp garam masala

Instructions

1. 1

   Bring 6 cups of water to a boil with 1 tsp salt; blanch 500g fresh spinach for 90 seconds, then plunge into ice water to lock in the vibrant green.

2. 2

   Drain thoroughly and blend spinach with 2 green chilies and 2 tbsp water to a smooth, bright purée.

3. 3

   Cut paneer into 2-cm cubes; sear in 2 tbsp ghee over medium-high heat until golden on all sides, about 4 minutes. Transfer to warm water to keep tender.

4. 4

   In the same pan, melt 2 tbsp butter and sweat the chopped onion until translucent, 5 minutes.

5. 5

   Add 1 tbsp ginger-garlic paste and cook 1 minute; stir in 1 tsp cumin, 1 tsp coriander, and 1/2 tsp garam masala until fragrant.

6. 6

   Add 1 cup crushed tomatoes and cook until the oil separates and the mixture darkens, about 6 minutes.

7. 7

   Reduce heat to low, stir in the spinach purée and 1/3 cup cream, and simmer 3 minutes-do not boil hard or the colour will dull.

8. 8

   Fold in the paneer and 1 tsp kasuri methi; warm through for 2 minutes.

9. 9

   For the tempering, heat 2 tbsp ghee until shimmering, add sliced garlic and cook until deep golden, then pour sizzling over the palak paneer just before serving.