Palak Paneer Spinach Cottage Cheese

Bring a large pot of water to a rolling boil. Add the cleaned spinach leaves and blanch for 2-3 minutes until they wilt. Immediately transfer the blanched spinach to a bowl of ice-cold water to stop cooking and retain its vibrant green color. Drain well and blend into a smooth puree using a blender, adding a tiny splash of water if needed.

Heat 1 tablespoon of oil or ghee in a non-stick pan over medium heat. Add the paneer cubes and gently fry them until they are light golden brown on all sides. Alternatively, you can soak fresh paneer in warm water for 10 minutes to soften it without frying. Remove the paneer and set aside.

In the same pan, add the remaining 1 tablespoon of oil or ghee. Add the cumin seeds and let them splutter. Then add the finely chopped onions and sauté until they turn translucent and light golden brown, stirring occasionally.

Add the ginger-garlic paste and slit green chilies to the pan. Sauté for another minute until the raw smell disappears. Now, add the tomato puree along with turmeric powder and coriander powder. Cook this mixture, stirring frequently, until the oil starts to separate from the sides of the masala.

Pour the prepared spinach puree into the pan with the masala. Mix everything well, ensuring the spices are evenly incorporated. Add about 1/4 to 1/2 cup of water to adjust the consistency of the curry to your liking. Let it simmer gently for 5-7 minutes, allowing the flavors to meld.

Gently fold in the fried or softened paneer cubes into the spinach curry. Add the garam masala and salt to taste, mixing carefully to avoid breaking the paneer. Simmer for another 2-3 minutes to ensure the paneer absorbs the flavors.

Remove the palak paneer from heat. For an extra rich finish, you can stir in 1-2 tablespoons of fresh cream. Garnish with a swirl of cream or a sprinkle of chopped fresh coriander leaves, if desired. Serve hot with naan, roti, paratha, or steamed basmati rice.