Palak Paneer: Bright Green Spinach, Properly Fried Paneer

Bring a large pot of water to a boil. Prepare a bowl of ice water. Drop the spinach into the boiling water for 90 seconds, then immediately transfer to the ice water. Once cool, drain and squeeze out as much water as possible.

Blend the blanched spinach with the slit green chili and 60 ml water to a smooth purée. Set aside.

Heat 30 ml oil in a wide, non-stick pan over high heat. Add paneer cubes in a single layer — do not crowd. Fry for 2 minutes per side until golden. Remove and rest on kitchen paper.

In the same pan, heat the remaining 20 ml oil over medium heat. Add onion and cook for 8–10 minutes until golden. Add ginger and garlic, stir for 2 minutes.

Add the chopped tomato, cumin, coriander, turmeric, and Kashmiri chili powder. Cook over medium-high heat, mashing the tomato as it softens, for 6–8 minutes until the oil separates.

Add the spinach purée and salt. Stir to combine and bring to a gentle simmer. Cook for 4–5 minutes.

Add the fried paneer cubes. Stir gently to coat without breaking the cubes. Simmer for 3 minutes.

Remove from heat. Stir in cream, butter, and garam masala. Taste and adjust salt. Serve with roti or basmati rice.