Palak Paneer

Blanch the spinach in boiling water for 2 minutes, then immediately transfer to ice water. Squeeze out excess water and puree until smooth.

Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add chopped onion and sauté until golden brown.

Stir in ginger-garlic paste and green chilies, cook for 1 minute until fragrant.

Add ground coriander, turmeric powder, garam masala, and red chili powder (if using). Cook for 30 seconds.

Pour in the tomato puree and cook until the oil separates from the masala.

Add the spinach puree and salt. Simmer for 5-7 minutes, stirring occasionally.

Gently add the paneer cubes to the gravy. Cook for another 5 minutes, allowing the paneer to absorb the flavors.

Stir in the heavy cream and cook for 1-2 minutes more. Do not boil after adding cream.

Serve hot.