Palak Paneer is a mild, creamy, and healthy North Indian curry featuring tender cubes of paneer (Indian cheese) simmered in a vibrant green purée of spinach (palak) and light spices. Unlike many rich curries, this dish highlights the fresh taste of the greens.

Prep Time	Cook Time	Serves
15 minutes	30 minutes	4

Part A: Ingredients

• Greens: 2 lbs Fresh Spinach (or 20 oz frozen), 1 cup Water.
• Paneer: 14 oz Paneer (cut into 1-inch cubes).
• Aromatics/Spice: 2 Tbsp Ghee or Oil, 1 large Onion (chopped), 2 cloves Garlic (minced), 1-inch Ginger (grated), 1 Green Chili (optional).
• Finish: 1/2 tsp Garam Masala, 1/2 tsp Cumin Powder, 1/4 cup Heavy Cream, Salt.

Part B: Instructions

Step 1: Blanch and Purée the Spinach (Crucial for Color)

1. Bring a large pot of water to a boil. Have a bowl of ice water ready.
2. Add the spinach to the boiling water and blanch for only 60 seconds.
3. Immediately scoop the spinach into the ice bath to stop the cooking and lock in the bright green color.
4. Drain the spinach completely, squeeze out excess water, and purée it in a blender with $1/4$ cup of water until completely smooth.

Step 2: Sauté Aromatics

1. Heat the ghee or oil in a deep pot over medium heat.
2. Add the chopped onion and sauté for 8-10 minutes until soft and golden brown.
3. Add the minced garlic, grated ginger, and green chili (if using). Cook for 2 minutes.

Step 3: Combine and Simmer

1. Pour the spinach purée into the pot. Stir well and bring to a simmer.
2. Stir in the cumin powder, garam masala, and salt. Simmer for 10 minutes.

Step 4: Add Paneer and Finish

1. Gently add the paneer cubes to the simmering curry. Simmer for another 5 minutes, allowing the paneer to absorb the flavors.
2. Stir in the heavy cream. Let the curry heat through but do not boil after adding the cream.
3. Serve the Palak Paneer hot, garnished with a swirl of extra cream, alongside hot Naan or Roti.