Palak Paneer

Method

1. 01

   Blanch the spinach briefly

   Bring 3 L water to a full boil, add spinach, and blanch 60–75 seconds until wilted and bright green. Transfer immediately to ice water for 2 minutes, then drain thoroughly.

   

2. 02

   Blend a vivid puree

   Squeeze spinach gently and blend with 100 ml hot water until smooth but not foamy. Stop and scrape twice; over-blending warms the puree and dulls its colour.

   

3. 03

   Lightly brown the paneer

   Heat 15 ml oil in a wide pan over medium. Brown paneer for 60–90 seconds per broad side, then transfer to a plate; do not make a hard crust or the cheese becomes rubbery.

   

4. 04

   Build the cumin masala

   Add remaining oil and cumin seeds; let them sizzle 20 seconds. Add onion and cook 7–9 minutes until pale gold, then ginger-garlic and green chile for 60 seconds.

   

5. 05

   Cook the tomato completely

   Add tomato and 4 g salt. Cook over medium-low for 7–9 minutes, mashing, until the tomato is pulpy, no raw smell remains, and oil glistens around the edge.

   

6. 06

   Simmer the spinach gently

   Lower the heat, stir in spinach puree and garam masala, and simmer uncovered for 4 minutes. Add hot water only as needed for a thick but flowing sauce; prolonged boiling turns it brown.

   

7. 07

   Warm paneer and finish

   Return paneer and fold gently for 2–3 minutes. Turn off heat, stir in cream and remaining salt, rest covered 3 minutes, and serve while the sauce stays green and the paneer tender.