Indian Palak Paneer with Spinach and Spices for a Flavorful Dinner

1. 1

   Blanch the spinach in boiling water for 2-3 minutes, then transfer to ice water to preserve color.

2. 2

   In a pan, heat oil and add cumin seeds, then sauté chopped onions until golden brown.

3. 3

   Add ginger-garlic paste and chopped tomatoes to the pan, cooking until the tomatoes soften.

4. 4

   Blend the blanched spinach into a smooth paste and add it to the cooked onion mixture.

5. 5

   Stir in garam masala, salt, and chopped green chilies, cooking for another 5 minutes.

6. 6

   Cube the paneer and lightly fry it in a separate pan until golden, then add to the spinach mixture.

7. 7

   Finish with a drizzle of cream and serve hot with naan or rice.

Per serving