Palak paneer

Pasos

1. Bring a large pot of salted water to a boil. Plunge in the washed spinach and blanch briefly until wilted. Drain immediately and transfer to a bowl of ice water to lock in the green color. Squeeze dry thoroughly and set aside.
2. In a skillet or heavy-bottomed pot, heat the ghee. Add the cumin seeds and let them sizzle until fragrant.
3. Add the finely chopped onion and sauté over medium heat until golden and translucent.
4. Stir in the minced garlic, grated ginger, and chopped green chili. Sauté until the mixture releases an intense aroma.
5. Add the chopped tomatoes, turmeric, and coriander powder. Simmer over low heat until the tomatoes are completely melted and the fat separates to the surface.
6. Transfer this aromatic base to a blender with the blanched spinach and blend until you have a smooth, vibrant green purée.
7. Return the green purée to the pot, add the garam masala, and simmer gently for a few minutes to meld the flavors.
8. Cut the paneer into cubes and gently add them to the sauce. Heat gently without boiling so the paneer absorbs the flavors without breaking apart.
9. Stir in the heavy cream to mellow and bind the sauce. Adjust the seasoning with salt to taste.
10. Serve hot in a shallow bowl, garnished with freshly chopped cilantro, accompanied by naan or basmati rice.