Vibrant Palak Paneer - Healthy Indian Spinach and Cottage Cheese Curry

Step 1: Prepare Aromatics

Chop 1/2 of a medium-sized onion (approx. 80 gms), 2 green chilies, and 1/4 cup of cilantro. Set aside.

Step 2: Sauté Aromatics

Heat 1 teaspoon of oil in a small pot over medium heat. Add the chopped onion and green chilies. Sauté until the onions turn translucent. Then, add 1 teaspoon of ginger-garlic paste and continue to sauté for about 1 minute until fragrant. Finally, add the chopped cilantro and sauté until it wilts.

Step 3: Prepare Paneer

Cut 8 ounces of paneer into small cubes. Place the paneer cubes in a bowl and pour 1 cup of hot water over them to soften. Let them soak while you prepare the spinach.

Step 4: Blanch Spinach

Place 8 ounces of cleaned spinach in a heatproof bowl. Pour 4.5 cups of piping hot water over the spinach, ensuring it is fully immersed. Let it blanch for exactly 4 minutes. Immediately drain the hot water and rinse the spinach under cold water (or add ice cubes) to stop the cooking process and preserve its vibrant green color.

Step 5: Blend Puree

Transfer the blanched spinach and the sautéed onion, cilantro, green chilies, and ginger-garlic paste mixture into a blender. Blend until you achieve a smooth, vibrant green puree.

Step 6: Prepare Curry Base

Heat 2 teaspoons of oil in a pot over low heat. Add 1/2 teaspoon of cumin seeds and let them splutter. Then, add 1/4 teaspoon of coriander powder, 1/4 teaspoon of cumin powder, and 1 teaspoon of garam masala. Sauté the spices for about 30 seconds, ensuring they don't burn.

Step 7: Simmer Palak Paneer

Pour the blended spinach puree into the pot with the sautéed spices. Add 1/2 cup of water (you can rinse the blender jar with this water). Add 1.5 teaspoons of salt (adjust to taste). Stir well and bring the curry to a gentle simmer. Once simmering, add the softened paneer cubes and stir gently. Let it simmer for another 2-3 minutes.

Step 8: Prepare Garlic Tadka

In a separate small pan, heat 2 teaspoons of ghee over medium heat. Add 1 clove of sliced garlic and sauté until it turns golden brown and aromatic. Remove from heat and immediately stir in 1/4 teaspoon of red chili powder.

Step 9: Finish and Serve

Pour the hot garlic tadka over the simmering palak paneer. Stir gently to combine. Garnish with 2 tablespoons of cream if desired. Serve hot with millet roti, jeera millet, or your preferred Indian bread and rice.

• Blanching spinach for exactly 4 minutes and then shocking it in cold water helps retain its vibrant green color.

• Soaking paneer in hot water softens it, making it more enjoyable in the curry.

• Sauté spices on low heat to prevent burning and ensure maximum flavor extraction.

• For a richer, slightly sweeter curry, add 2 tablespoons of cream at the end.

• Adjust the amount of green chilies and red chili powder according to your spice preference.