Palak Paneer

Puréed spinach curry with onion, garlic, ginger, tomatoes, and chillies — with cubes of soft fresh paneer tossed in. Rich creamy silky luscious.

Spinach with stalks are blanched in boiling water for a minute, then shock cooled in ice water to retain that vibrant green colour.

Blanched spinach then goes into a blender with ginger, garlic, and green chillies. Result: bright green spinach purée!

Toss jeera, onion, garlic, and chilli in oil and ghee. Add tomatoes, masala, salt, and turmeric. And then, of course, in goes the palak purée.

Let it all bubble together for a while, before adding in your paneer cubes.

Finish with a twirl of heavy cream. Cream makes everything better. Everything!

Great served with pulkha or paratha.