Step-by-Step Instructions

1. 1.Blanch the Spinach

   Heat water in a pan until boiling. Add 500 gms of spinach leaves to the boiling water and blanch for 1 to 1.5 minutes until wilted. Immediately remove the spinach and transfer it to a bowl of iced water to stop the cooking process and retain its green color. Squeeze out excess water from the blanched spinach, but leave some moisture for blending.

2. 2.Blend Spinach into a Paste

   Transfer the blanched spinach to a blender. Add a little water (if needed) and blend until you get a smooth, bright green paste.

3. 3.Prepare the Tempering

   Heat 1½ tbsp of oil in a pan over medium heat. Add 1 tsp of cumin seeds and let them splutter. Then add 2 tbsp of butter. Once the butter melts, add ¾ tbsp of chopped garlic and sauté until it turns light brown. Add 1 chopped green chilli and ¾ tbsp of chopped ginger, sauté briefly. Finally, add 2 tbsp of chopped onion and cook on high heat for 1-2 minutes until they become translucent (light pink).

4. 4.Cook the Spinach Paste

   Pour the blended spinach paste into the pan with the tempering. Cook for 3 minutes, stirring occasionally. The spinach may splatter a bit, which is normal.

5. 5.Season and Add Paneer

   Add salt to taste, 1 tsp of chilli powder, and ½ tsp of cumin powder to the spinach paste. Mix well. Add 200 gms of paneer cubes to the spinach. Gently mix the paneer with the spinach paste, lifting and dropping to coat without breaking the paneer. Cook for another 3 minutes.

6. 6.Finish with Cream and Garnish

   Turn off the heat. Add 2-3 tbsp of cream to the palak paneer and gently stir to combine. Do not cook the cream, just warm it through. Transfer the Palak Paneer to a serving dish. Garnish with an additional drizzle of cream, a dollop of butter, and fresh coriander leaves.