Palak Paneer Spinach Cottage Cheese

Bring a large pot of water to a rolling boil. Add the washed spinach and blanch for 2-3 minutes until wilted. Immediately drain and transfer to an ice bath to retain its vibrant green color. Once cooled, squeeze out excess water and blend into a smooth puree with a splash of water if needed. Set aside.

Heat 1 tablespoon of ghee or oil in a non-stick pan over medium heat. Lightly pan-fry the paneer cubes until golden brown on all sides. This step is optional but adds a nice texture and prevents the paneer from crumbling. Remove and set aside. If you prefer soft paneer, you can skip frying and add it directly later.

In the same pan, add the remaining ghee or oil. Once hot, add cumin seeds and let them splutter. 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 green chilies, and cook for another minute until fragrant.

Add the tomato puree to the pan and cook, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides, about 5 minutes. Stir in turmeric powder, coriander powder, and salt. Cook the spices for 1-2 minutes to release their aromas, adding a tablespoon of water if the mixture seems too dry.

Pour the spinach puree into the pan with the cooked masala. 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 to the spinach curry and gently stir to combine. Simmer for 3-5 minutes, allowing the flavors to meld.

Finally, stir in the garam masala and crushed kasuri methi. For a richer, creamier texture, stir in the fresh cream now (optional). Taste and adjust seasoning if needed. Serve hot with naan, roti, paratha, or steamed basmati rice.