Palak Paneer

Steps

1. Boil some water and add table salt.
2. Add washed spinach leaves to the boiling water.
3. Blanch the spinach until cooked, ensuring the color is vibrant.
4. Transfer the blanched spinach into chilled water to stop the cooking process.
5. Drain the cooled spinach completely.
6. Grind the drained spinach into a fine puree with some added water.
7. Heat oil (or butter/ghee) in a pan.
8. Add cumin seeds and let them crackle.
9. Add dried red chilies or slit green chilies to toast them lightly.
10. Add chopped garlic and sauté until it turns nutty and golden-brown.
11. Add chopped onions and salt, cooking until the onions turn light golden brown.
12. Add turmeric powder, chopped tomatoes, cumin powder (Chaat masala/Amchur), and garam masala.
13. Stir-fry this mixture on high flame for 2 to 3 minutes.
14. Mix in the spinach puree into the cooked onion-tomato base.
15. Adjust consistency with some water.
16. Allow the gravy to boil on high flame for 3 to 4 minutes. (Optional: Add cream or butter now).
17. Dice the paneer/cottage cheese.
18. Transfer the pieces of paneer into the bubbling gravy.
19. Serve hot with roti.