Palak Paneer

Ingredients

• •300g fresh spinach leaves
• •200g paneer, cubed
• •1 medium onion, finely chopped
• •2 medium tomatoes, pureed
• •2 green chilies, slit
• •1 tbsp ginger-garlic paste
• •1 tsp cumin seeds
• •1/2 tsp turmeric powder
• •1/2 tsp red chili powder
• •1/2 tsp garam masala
• •1/4 cup heavy cream
• •2 tbsp oil or ghee
• •Salt to taste
• •1 cup basmati rice (for serving)
• •2 cups water (for cooking rice)

Instructions

1. 1

   Wash the spinach leaves thoroughly and blanch them in boiling water for 2-3 minutes. Drain and immediately transfer to ice-cold water to retain the green color.

2. 2

   In a blender, blend the blanched spinach into a smooth paste. Set aside.

3. 3

   Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

4. 4

   Add chopped onions and sauté until they turn golden brown. Then, add the ginger-garlic paste and green chilies. Cook for another 2 minutes.

5. 5

   Add the pureed tomatoes, turmeric powder, red chili powder, and salt. Cook until the oil starts to separate from the mixture, about 5-7 minutes.

6. 6

   Stir in the spinach puree and let it cook for 5 minutes. Add the garam masala and heavy cream, mixing well.

7. 7

   Add the cubed paneer and gently fold it into the spinach mixture. Cook for another 5 minutes, allowing the paneer to absorb the flavors.

8. 8

   Meanwhile, rinse the basmati rice and cook it in 2 cups of water until fluffy. Serve the palak paneer hot with rice.