Palak Paneer

Serves: 4
Cookware: Shallow Triply Kadhai
Description: Spinach and paneer in a spiced tomato base. High heat, quick cook.

Ingredients:
500g Fresh spinach (palak), washed
250g Paneer, cut into 2cm cubes
2 tbsp Oil
1 tbsp Butter
1 tsp Cumin seeds
1 Onion, finely chopped
4 Garlic cloves, minced
1 inch Ginger, grated
2 Green chillies
2 Tomatoes, roughly chopped
1 tsp Coriander powder
0.5 tsp Cumin powder
0.5 tsp Garam masala
1 tsp Salt
2 tbsp Fresh cream

Steps:
1. Blanch the spinach Blanch spinach in boiling water for 2 minutes. Transfer to cold water immediately. Drain. Blend with green chillies to a smooth puree. Set aside.

2. Build the masala base Heat oil and butter in the shallow kadhai on medium flame. Add cumin seeds, let them splutter. Add onion and cook 8 minutes until golden.

3. Add aromatics and tomatoes Add garlic and ginger. Cook 2 minutes. Add tomatoes. Cook 6 to 7 minutes until oil separates at the edges.

4. Add spices Add coriander powder, cumin powder, and salt. Stir and cook 1 minute.

5. Add spinach puree Add spinach puree. Mix well. Cook on medium flame for 5 minutes, stirring regularly.

6. Add paneer and finish Gently fold in paneer cubes. Add garam masala and fresh cream. Simmer 3 minutes. Adjust salt. Serve hot.

Notes: Do not skip the cold water step after blanching. It keeps the palak green. Squeeze excess moisture from the tomato before chopping if you want a firmer omelette.