Palak Paneer

🥘 Ingredients

• spinach 1 lb
• green chiles 2
• garlic 2 cloves
• yellow onion 1 medium
• ghee 3 Tbs
• ginger-garlic paste 1 Tbs
• ground cumin 1 tsp
• ground coriander 1 tsp
• garam masala ½ tsp
• tomato 1 large
• kosher salt 1 ¼ tsp
• paneer 12 oz
• heavy cream 3 Tbs
• kasuri methi 1 tsp

1. 1

   Steam spinach with green chiles and garlic in a covered pot 2 min , then tip it into a colander and run it under cold water until it is cold to the hand.
2. 2

   Blend @&( timer in a blender to a coarse purée, stopping while there is still texture in it — palak is not a soup and should not be smooth.
3. 3

   Sweat yellow onion in ghee in a heavy pan 8 min .
4. 4

   Fry ginger-garlic paste , ground cumin , ground coriander and garam masala into @&( timer 2 min .
5. 5

   Simmer tomato and kosher salt with @&( timer 6 min , until the tomato has gone to pulp.
6. 6

   Fold @&( timer into @&( timer with paneer , heavy cream and kasuri methi , and 5 min on low.
7. 7

   The cheese goes in raw here and stays soft. Fried gold in ghee then soaked in hot water is the other way.