Palak Paneer Spinach Cottage Cheese

Bring a large pot of water to a boil. Add the washed spinach and blanch for 2-3 minutes until wilted. Immediately transfer the spinach to an ice bath to stop the cooking process and retain its vibrant green color. Drain well and blend into a smooth puree with a little water if needed.

Heat 1 tablespoon of oil or ghee in a pan. Lightly fry the paneer cubes until golden brown on all sides. This adds a nice texture and prevents them from breaking. Remove and set aside.

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

Add the tomato puree to the pan and cook until the oil starts to separate from the mixture, stirring occasionally. This indicates the tomatoes are well cooked. Now, add turmeric powder, coriander powder, and salt. Cook for 2-3 minutes, stirring constantly to prevent burning.

Pour the spinach puree into the masala base. Mix well and bring to a gentle simmer. If the curry is too thick, add a little water to achieve your desired consistency. Add the fried paneer cubes and gently stir them into the spinach curry.

Stir in the garam masala and crushed Kasuri Methi. Cook for another 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary. Serve hot, garnished with a swirl of fresh cream if desired.