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 and bright green. Immediately transfer the spinach to an ice bath to stop cooking and retain its vibrant color. Drain well, squeeze out excess water, and blend into a smooth puree with the green chili.

Heat 1 tablespoon of oil or ghee in a non-stick pan over medium heat. Add the paneer cubes and lightly fry until golden brown on all sides. This adds a nice texture and prevents them from breaking apart in the curry. Remove the paneer and set aside on a plate lined with paper towels.

In the same pan, add the remaining 1 tablespoon of oil or ghee. Once hot, add the cumin seeds and let them splutter for a few seconds. Then, add the finely chopped onion and sauté until translucent and light golden brown, stirring occasionally.

Add the minced ginger and garlic to the pan and sauté for another minute until fragrant. Stir in the turmeric powder and coriander powder, cooking for about 30 seconds until aromatic, ensuring the spices do not burn.

Pour in the tomato puree and cook the mixture thoroughly. Continue to cook, stirring occasionally, until the oil begins to separate from the masala, indicating that the tomatoes are well cooked. Add salt to taste at this stage.

Stir in the prepared spinach puree and 1/2 cup of water. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing all the flavors to meld together beautifully. Gently add the fried paneer cubes and garam masala. Mix gently to coat the paneer without breaking it and cook for another 2-3 minutes.

Garnish the Palak Paneer with a swirl of fresh cream if desired, and a sprinkle of fresh cilantro. Serve hot with your favorite Indian bread like naan, roti, or with steamed basmati rice for a complete and satisfying meal.