Palak Paneer Spinach Cottage Cheese

Wash the spinach thoroughly. Blanch it in boiling water for 2-3 minutes, then immediately transfer to ice-cold water to retain its vibrant green color. Drain and blend into a smooth puree. Separately, heat a little oil in a pan and lightly pan-fry the paneer cubes until golden on all sides, then set aside. Alternatively, you can use raw paneer.

Heat ghee or oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter. Then add the finely chopped onions and sauté until they turn translucent and light golden brown, about 5-7 minutes.

Add the ginger-garlic paste and chopped green chilies to the pan. Sauté for another 1-2 minutes until the raw aroma disappears.

Stir in the tomato puree and cook until the oil starts to separate from the mixture, about 5-8 minutes. Now, add turmeric powder, coriander powder, and salt. Mix well and cook for another minute.

Pour the spinach puree into the pan and mix thoroughly with the masala. Add about 1/2 cup of water to adjust the consistency. Bring it to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld.

Add the lightly fried paneer cubes to the simmering spinach gravy. Sprinkle with garam masala and crushed Kasuri Methi, if using. Mix gently and cook for just 2-3 minutes more to allow the paneer to absorb the flavors. Do not overcook the paneer as it can become rubbery.

Garnish with a swirl of fresh cream, if desired, and a sprinkle of chopped fresh cilantro. Serve hot with naan, roti, paratha, or steamed basmati rice.