Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.