Palak Paneer

Method

1. 1Prepare 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. 2Blanch 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. 3Blend the green puree. Put the spinach in a blender with the green chilies, ginger, and half the water. Blend for about 45 seconds, until smooth.
4. 4Build 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. 5Cook the tomatoes and spices. Add finely chopped tomatoes, turmeric and 1 teaspoon of salt, then cook for 7 minutes, stirring, until the tomatoes collapse and the ghee shows at the edges; the salt draws out the juices and speeds this up. Stir in garam masala and crushed kasuri methi for 20 seconds; frying the spices briefly removes their dusty taste.
6. 6Simmer 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. 7Finish with paneer. Cut the paneer into 2 cm cubes (soak packaged paneer in hot salted water for 10 minutes first and drain), fold them in and warm for 2 minutes, then turn off the heat and swirl in the cream. Taste the gravy and add a pinch more salt if it needs it. The paneer should yield under a spoon, not become rubbery; serve while the gravy is still vivid green.