Palak Paneer with Toasted Garlic Oil

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.

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

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.

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

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.

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

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.

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

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.