Palak Paneer

Step 1.Bring a large pot of water to a boil and blanch the spinach for 2 to 3 minutes until just wilted, then immediately plunge into ice water to lock in the green color.

Step 2.Drain the spinach and blend with the green chili to a smooth puree; set aside.

Step 3.Optional: lightly pan-fry the paneer cubes in a little ghee until golden, then soak in warm salted water to keep them soft.

Step 4.Heat the ghee in a pan over medium heat and add the cumin seeds; let them sizzle for about 30 seconds.

Step 5.Add the chopped onion and cook 5 to 6 minutes until golden. Stir in the garlic and ginger and cook 1 minute until fragrant.

Step 6.Add the pureed tomato along with turmeric, ground coriander and half the garam masala. Cook 5 to 7 minutes until the oil separates and the masala thickens.

Step 7.Pour in the spinach puree, stir well and simmer gently for 5 minutes. Add a splash of water if it is too thick.

Step 8.Stir in the paneer cubes and salt, and simmer for 3 to 4 minutes so the paneer absorbs the flavor.

Step 9.Swirl in the cream and remaining garam masala, simmer 1 more minute, then remove from heat.

Step 10.Serve hot with naan, roti or basmati rice, finished with a drizzle of cream on top.