Palak Paneer is a popular vegetarian dish from North India, featuring cubes of firm, unsalted Indian cheese (paneer) simmered in a creamy, vibrant green spinach purée, subtly spiced with ginger, garlic, and green chilies.

Prep Time	Cook Time	Serves
20 minutes	30 minutes	4

Part A: Ingredients

• Paneer: 14-16 oz Paneer cheese, cut into 1-inch cubes.
• Spinach: 2 lbs Fresh Spinach, washed (or 20 oz frozen spinach, thawed).
• Aromatics/Heat: 2 Tbsp Ghee or Oil, 1 large Yellow Onion, finely chopped, 2 Tbsp Ginger-Garlic Paste, 1-2 Green Chilies, minced.
• Spices: 1 tsp Cumin Seeds, 1/2 tsp Turmeric Powder, 1 tsp Garam Masala.
• Finish: $1/4$ cup Heavy Cream (optional, for richness), Salt to taste.
• Garnish: Fresh Cilantro, chopped, 1 Tbsp Lemon Juice.

Part B: Instructions

Step 1: Prepare the Paneer

1. If desired, lightly fry the paneer cubes in 1 Tbsp of ghee or oil until golden on all sides. Remove and set aside. (This step is optional, some prefer unfried paneer).

Step 2: Blanch and Purée Spinach

1. Bring a large pot of water to a boil. Blanch the fresh spinach for 2-3 minutes until wilted.
2. Immediately drain the spinach and plunge it into an ice bath to stop cooking and retain its bright green color. Squeeze out excess water.
3. Blend the blanched spinach with a small amount of water (about $1/4$ cup) into a smooth purée.

Step 3: Build the Curry Base

1. In a large pan or pot, heat the remaining 1 Tbsp of ghee or oil over medium heat.
2. Add the cumin seeds and let them splutter. Add the finely chopped onion and sauté for 8-10 minutes until soft and translucent.
3. Add the ginger-garlic paste and minced green chilies. Cook for 2 minutes until fragrant.
4. Stir in the turmeric powder and cook for 30 seconds.

Step 4: Combine and Simmer

1. Pour the spinach purée into the pan. Bring to a gentle simmer.
2. Add the fried paneer cubes (if using). Stir well.
3. Cover and simmer for 10-15 minutes, allowing the flavors to meld.
4. Stir in the garam masala and heavy cream (if using). Add salt to taste.

Step 5: Serve

• Remove from heat. Stir in a squeeze of lemon juice.
• Garnish with fresh chopped cilantro. Serve hot with naan bread, roti, or basmati rice.