Palak Paneer Spinach Cottage Cheese

Blanch the spinach in boiling salted water for 2-3 minutes until wilted. Immediately transfer to an ice bath to retain its vibrant green color. Drain well and blend into a smooth puree with a tiny splash of water if needed. Set aside.

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 easily. Remove and set aside.

In the same pan, add the remaining oil/ghee. Once hot, add cumin seeds and let them splutter. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes. Add ginger garlic paste and green chilies, cooking for another minute until fragrant.

Add the tomato puree to the pan. Cook until the moisture evaporates and the oil starts to separate, about 5-7 minutes. Stir in turmeric powder, coriander powder, and red chili powder (if using). Cook for 1-2 minutes, stirring constantly, until the raw smell of spices disappears.

Pour the spinach puree into the pan with the cooked masala. Mix well and bring to a gentle simmer. Add salt to taste. Cover and cook for 5-7 minutes, allowing the flavors to meld. If the curry is too thick, add a little water to achieve desired consistency.

Gently add the fried paneer cubes to the simmering spinach curry. Stir in garam masala and crushed Kasuri Methi. Cook for another 2-3 minutes. Just before serving, stir in fresh cream (if using) for extra richness. Do not boil after adding cream.

Garnish with a swirl of fresh cream or a sprinkle of chopped coriander leaves. Serve hot with naan, roti, paratha, or steamed basmati rice for a complete Indian meal.