Step 1: Prepare and Blanch Spinach

Wash the spinach thoroughly and trim off the tough ends of the stalks. Bring a pot of water to a rolling boil, add a pinch of salt, and add the spinach. Blanch for 60-90 seconds until it wilts.

Step 2: Shock and Blend Spinach

Immediately remove the blanched spinach from the hot water and transfer it to a bowl of cold water. This 'shocking' process stops the cooking and helps retain the bright green color. Once cooled, squeeze out the excess water and place the spinach in a blender. Add a small amount of the cold water and blend to a smooth purée.

Step 3: Fry the Paneer

Heat about 2 tablespoons of ghee or oil in a wok or pan over medium-high heat. Carefully add the paneer cubes and fry them until they develop a light golden-brown color on a few sides. Remove the fried paneer from the pan and set aside on a plate lined with a paper towel.

Step 4: Sauté Aromatics and Spices

In the same pan, add the remaining ghee. Once hot, add the cumin seeds and let them splutter for a few seconds. Add the finely chopped red onion and sauté until translucent and lightly colored. Add the chopped green chilies and cook for another minute. Then, add the ginger-garlic paste and cook for 30-45 seconds until the raw aroma disappears.

Step 5: Bloom Spices and Add Spinach Purée

Turn the heat down to low. Add the coriander powder, cumin powder, and turmeric powder to the pan. Stir and cook for about 30 seconds to bloom the spices. Pour in the spinach purée, mix well with the masala, and season with salt.

Step 6: Simmer and Finish the Curry

Increase the heat to medium and let the spinach gravy simmer for 5-7 minutes, stirring occasionally, until it thickens slightly. Add the fried paneer cubes back into the pan. Stir in the garam masala.

Step 7: Add Cream and Final Seasonings

Pour in 2-3 tablespoons of cooking cream. Add a small spoonful of ghee (optional) for extra richness. Crush the Kasuri Methi between your palms and sprinkle it over the curry. Stir everything together and cook for a final 2 minutes.

Step 8: Serve

The Palak Paneer is ready. Serve it hot in a bowl, garnished with an extra swirl of cream if desired. It pairs perfectly with yellow rice or naan bread.

• Frying the paneer is optional, but it adds a nice texture and color.

• You can blend the green chilies with the spinach for a more integrated heat.

• To maintain the vibrant green color of the spinach, shock it in ice-cold water immediately after blanching.

• Keep the flame low when adding powdered spices to prevent them from burning.

• For a richer, more restaurant-style version, increase the amount of cream.

• Some versions include chopped tomatoes, which can be added after the onions are cooked.

• A Punjabi variation uses mustard oil for a more pungent flavor.