Palak Paneer Spinach Cottage Cheese

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

Heat 1 tablespoon of ghee or oil in a pan over medium heat. Add the paneer cubes and fry until light golden brown on all sides. Remove and set aside. Frying gives the paneer a slightly firm exterior and prevents it from crumbling in the curry.

In the same pan, add the remaining 1 tablespoon of ghee or oil. Add the finely chopped onion and sauté until golden brown and translucent, about 5-7 minutes. Add the ginger garlic paste and green chili, cooking for another minute until fragrant.

Add the tomato puree to the pan and cook until the mixture thickens and the oil starts to separate from the sides, about 5-7 minutes. Stir in the cumin powder, coriander powder, turmeric powder, and salt. Cook the spices for 1-2 minutes, stirring continuously.

Pour the spinach puree into the pan with the tomato 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 and garam masala. Simmer for another 5-7 minutes, allowing the flavors to meld.

Stir in the fresh cream, if using, and mix gently. Do not boil vigorously after adding cream. Taste and adjust seasoning if necessary. Garnish with a swirl of extra cream or a sprig of fresh coriander. Serve hot with naan, roti, paratha, or steamed basmati rice.