Palak Paneer

Bring water to a boil and blanch the spinach leaves for 1-2 minutes, then immediately transfer them to iced water to retain color and nutrients.

Squeeze the spinach gently to remove excess water, keeping some moisture for grinding.

Grind the spinach to a smooth paste, adding a little water if needed.

Heat oil in a pan, add cumin seeds, then add butter.

Add chopped garlic to the butter and sauté on medium heat until garlic is completely browned for a roasted flavor.

Add finely chopped green chilies, then chopped ginger once the garlic is brown.

Add chopped onions and cook on high heat for 1-2 minutes until they turn translucent with a slight pink tint.

Add the spinach paste to the pan and roast it for a few minutes until it splutters.

Season with salt, red chili powder, and cumin seeds.

Add paneer cubes gently and mix carefully to avoid breaking them. You can fry or sauté paneer beforehand if preferred, but raw paneer works well.

Bring the mixture to a quick boil and then add cream.

Stir the cream lightly and heat it just enough without closing the lid or cooking the cream too much.

Plate the Palak Paneer, garnish with extra cream, butter, and fresh coriander.