Palak Paneer

Ingredients

Method

1. 01
   Prepare an ice bath. Bring a large pot of water to a full boil and fill a bowl with very cold water and ice. Wash the spinach well and remove only the thick, stringy stems; tender stems add flavor and can stay.
2. 02
   Blanch the spinach. Lower the leaves into the boiling water for exactly 60 seconds, then transfer them straight to the ice bath for 2 minutes. Drain and squeeze gently; this stops the cooking and keeps the puree bright instead of olive brown.
   
3. 03
   Blend the green puree. Put the spinach in a blender with the green chilies, ginger, and half the water. Blend for 45 seconds until smooth but not foamy; too much air dulls the color during simmering.
4. 04
   Build the masala. Heat the ghee in a wide pan over medium heat, add cumin, and let it crackle for 20 seconds. Add finely chopped onion and cook for 6 minutes until pale gold, then add minced garlic and cook for 45 seconds until its raw smell disappears.
   
5. 05
   Cook the tomatoes and spices. Add finely chopped tomatoes and turmeric, then cook for 7 minutes, stirring, until the tomatoes collapse and the ghee shows at the edges. Stir in garam masala and crushed kasuri methi for 20 seconds; frying the spices briefly removes their dusty taste.
6. 06
   Simmer the spinach gravy. Add the puree and remaining water, lower the heat, and simmer uncovered for 6 minutes. Stir often and stop when the sauce coats a spoon but still pours; prolonged boiling makes spinach bitter and dark.
   
7. 07
   Finish with paneer. Fold in 2 cm paneer cubes and warm them for 2 minutes, then turn off the heat and swirl in the cream. The paneer should yield under a spoon, not become rubbery; serve while the gravy is still vivid green.

FAQ