Palak Paneer Spinach Cottage Cheese

Bring a large pot of water to a rolling boil. Add the washed spinach leaves and blanch for 1-2 minutes until vibrant green. Immediately drain the spinach and plunge it into an ice bath to stop the cooking process and retain its color. Once cooled, squeeze out excess water and blend the spinach into a smooth puree.

Heat 1 tablespoon of oil or ghee in a pan. Lightly pan-fry the paneer cubes until they are golden brown on all sides. This step is optional but adds a lovely texture. Remove the paneer and set aside. If you prefer softer paneer, you can soak the fried cubes in warm water for 5-10 minutes.

In the same pan, add the remaining oil or ghee. Once hot, add cumin seeds and let them splutter. Then add the finely chopped onions and sauté until they turn translucent and light golden brown. Add the ginger-garlic paste and green chilies, cooking for another minute until fragrant.

Reduce the heat to low. Add turmeric powder, coriander powder, and red chili powder to the pan. Sauté for 30 seconds, stirring constantly to prevent burning. Immediately add the tomato puree and salt. Cook, stirring occasionally, until the oil separates from the masala, indicating it's well-cooked.

Add the prepared spinach puree to the cooked masala. Mix well and bring the mixture to a gentle simmer. Add a little water if the gravy is too thick. Cover and cook for 5-7 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.

Stir in the fried paneer cubes and garam masala. Crush the kasuri methi between your palms and add it to the curry. Simmer for another 2-3 minutes. Taste and adjust salt if needed. Garnish with a swirl of fresh cream and chopped cilantro before serving.