Palak Paneer (Spinach with Indian Cheese)

Method

1. Remove any thick spinach stems and wash the leaves in 2 to 3 changes of water until no grit remains. Finely chop the onion, chop the tomato, and grate the ginger and garlic. Cut the paneer into 2 cm cubes and drop them into a bowl of warm water so they stay soft.

   Add in this stepSpinach 400 gOnion 100 gTomato 100 gFresh ginger 10 gGarlic cloves 3Paneer 150 g

2. Bring the blanching water to a boil in a 22 cm pot over high heat; this takes about 8 min. Add the spinach, push it under and blanch for just 2 min, until wilted and bright green. Lift it out and plunge it straight into a bowl of ice-cold water.

   Add in this stepWater for blanching 1½ L

   high heat

3. Squeeze the spinach lightly and blend it with the green chili and 2 to 3 tbsp of the ice water into a smooth, vivid green purée.

   Add in this stepHot green chili 1

4. Heat the ghee in a 20 cm pan over medium heat and add the cumin seeds. When they sizzle and darken slightly (about 20 seconds), add the onion and fry for 6 min, stirring, until golden.

   Add in this stepGhee (or neutral oil) 1½ tbspCumin seeds ½ tsp

   medium heat

5. Add the ginger and garlic and stir for 30 seconds until the raw smell disappears. Add the tomato, turmeric, chili powder and salt and cook over medium heat for 5 min, until the tomato collapses into a soft paste and the ghee shines at the edges.

   Add in this stepGround turmeric ¼ tspKashmiri chili powder (or paprika) ½ tspSalt ¾ tsp

   medium heat

6. Stir in the spinach purée and about 3 tbsp of water per serving (a little more if it looks very thick). Simmer over medium-low heat for 4 min, stirring now and then; it should bubble gently, not splutter.

   medium-low heat

7. Drain the paneer and add it with the cream, garam masala and the kasuri methi crushed between your palms. Simmer over low heat for 2 min, just until the paneer is hot, taste for salt and turn off the heat. Serve with rice, naan or chapati.

   Add in this stepHeavy cream 2 tbspGaram masala ½ tspKasuri methi (dried fenugreek leaves) ½ tsp

   low heat