Authentic Palak Paneer

Step 1 (Blanching): Boil a large pot of water with a pinch of sugar (helps keep it green). Add spinach for just 2 minutes. Immediately drain and plunge the spinach into ice-cold water.

Step 2 (Pureeing): Blend the cold spinach with green chilies into a smooth puree. Don't add too much water.

Step 3 (Sautéing): Heat ghee in a pan. Add cumin seeds. Once they splutter, add chopped onions and sauté until translucent.

Step 4 (Ginger-Garlic): Add ginger-garlic paste and sauté for a minute until aromatic.

Step 5 (Cooking Puree): Add the spinach puree and a splash of water. Add salt. Cook on medium heat for 4-5 minutes. Don't overcook, or it will lose its bright green color.

Step 6 (Adding Paneer): Add the paneer cubes. You can lightly pan-fry the paneer in a separate pan first if you like them slightly firm.

Step 7 (Spicing): Sprinkle garam masala and mix gently.

Step 8 (Final Touch): Stir in the fresh cream and turn off the heat immediately.

Step 9 (Serving): Serve hot with Garlic Naan or Missi Roti.