Palak Panner

How to Prepare

1. Wash and blanch the spinach in boiling water for 2 minutes, then immediately transfer to ice water to stop cooking. Drain and set aside.
2. Blend the blanched spinach with green chilies and a little water to make a smooth puree.
3. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
4. Add finely chopped onions and sauté until golden brown.
5. Add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
6. Add chopped tomatoes and cook until they turn mushy.
7. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for 2 minutes.
8. Pour in the spinach puree and mix thoroughly. Cook for 5 minutes on low heat.
9. Add paneer cubes and mix gently to coat them with the spinach gravy.
10. Add fresh cream and salt to taste. Stir well and cook for another 2-3 minutes.
11. Serve hot with naan, roti, or rice.