Palak Paneer

Instructions

1. Rinse the spinach well in running water. Tender stems are fine; discard stringy ones.
2. Boil 3 cups water and stir in ¼ teaspoon salt. When at a rolling boil, turn off the heat and add the spinach leaves.
3. Let them sit 1 minute, then lift the leaves out with tongs.
4. Immediately plunge the spinach into the ice-cold water (this keeps the green color vivid). Leave for a minute, then drain.
5. Blend the spinach with the chopped ginger, garlic, and green chilies into a smooth puree — no added water needed. Set aside.
6. Heat the oil, ghee, or butter in a pan (if using butter, keep the heat low so it doesn't brown). Add cumin and let it splutter, then the bay leaf.
7. Add the onions and sauté until golden. Add the chopped garlic and sauté until the raw aroma goes — don't brown it.
8. Add the tomatoes and sauté until softened and the fat starts releasing from the sides.
9. Add turmeric, red chili powder, and asafoetida; mix well.
10. Add the spinach puree and mix. Add about ½ cup water, mix again, and simmer 6 to 7 minutes until the spinach is cooked and the gravy thickens. Season with salt.
11. Stir in the garam masala, then add the paneer (or tofu) cubes. Mix well and turn off the heat within 30 seconds to 1 minute — overcooking paneer makes it chewy.
12. Stir in the cream and kasuri methi gently until incorporated.
13. Serve hot, topped with a little butter or cream, ginger julienne, and a squeeze of lemon. Pairs with roti, naan, paratha, or rice.