Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.