Creamy Palak Paneer

Ingredients

• Paneer - 200 g
• Spinach - 1 whole
• Medium onion - 1 whole
• Tomatoes - 2 whole
• Ginger-garlic paste - 1 tbsp
• Cumin powder (jeera) - 1/4 tsp
• Red chili powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Kasoori methi powder - 1/4 tsp
• Oil
• Fresh cream - 1 tbsp
• Salt
• Green chili - 1 whole

Instructions

1. 1Strip the spinach leaves from their stalks, wash them thoroughly, then place the leaves and the whole green chili in a pan with a little salt and cook on medium heat till it wilts; do not cover the pan so the spinach keeps its bright green color.
2. 2Drain away excess water from the cooled spinach and green chili, then grind them into a fine, smooth paste in a blender or food processor.
3. 3Cut the paneer into cubes, pat them dry, and shallow-fry in oil till light brown; set the cubes aside on paper towel to drain.
4. 4Heat a little oil in a pan and sauté the medium onion till brown and soft, stirring so it does not stick.
5. 5Add the ginger-garlic paste, cumin powder (jeera), red chili powder, turmeric powder and kasoori methi powder to the onions and fry briefly so the spices bloom and become aromatic.
6. 6Stir in the tomato puree with a pinch of salt and fry the mixture till water gets evaporated and the oil begins to separate from the masala.
7. 7Add the spinach paste to the pan and cook the sauce, stirring, till spinach bubbles and the mixture is well combined.
8. 8Remove the pan from the heat, fold in the fried paneer cubes and the fresh cream, and mix gently so the paneer warms through and the sauce turns silky.
9. 9Serve the palak paneer hot. Optional: serve with steamed rice or warm naan for a complete meal.