Indian Palak Paneer with Spinach and Paneer

Ingredients

• 1 pound fresh spinach washed and trimmed
• 8 ounces paneer cubed
• 2 tablespoons vegetable oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 inch ginger grated
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 cup heavy cream
• salt to taste

Instructions

1. 1 Blanch the spinach in boiling water for 2 minutes, then transfer to a bowl of ice water to cool. Drain and puree the spinach to a smooth paste.
2. 2 Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
3. 3 Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.
4. 4 Stir in the ground cumin, ground coriander, turmeric powder, and red chili powder. Cook for 30 seconds.
5. 5 Add the pureed spinach to the pan and mix well with the spices.
6. 6 Gently fold in the cubed paneer, ensuring it is well coated with the spinach mixture.
7. 7 Pour in the heavy cream and stir to combine. Cook for another 5 minutes on low heat.
8. 8 Season with salt to taste and simmer for an additional 2 minutes.
9. 9 Turn off the heat and let the dish rest for a few minutes before serving.