Saag Paneer

Instructions

1. Prepare the spinach
   Blanch the spinach in boiling water for 2-3 minutes. Drain and transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and blend to a smooth paste in a food processor. Set aside.
2. Fry the paneer
   Heat 1 tablespoon of ghee in a large non-stick pan over medium heat. Add the paneer cubes and fry until golden brown on all sides, about 3-4 minutes. Remove and set aside on paper towels to drain excess oil.
3. Prepare the base
   In the same pan, add the remaining ghee. Add cumin seeds and let them splutter. Then add chopped onions and sauté until golden brown, about 5 minutes. Add minced garlic, grated ginger, and green chilies. Sauté for another 2 minutes until fragrant.
4. Cook the spices
   Add turmeric powder and garam masala to the pan. Stir and cook for 30 seconds until the spices release their aroma. Be careful not to burn them.
5. Combine with spinach
   Add the pureed spinach to the pan and mix well. Cook for 5 minutes on medium heat, stirring occasionally. If the mixture seems too thick, add 1-2 tablespoons of water to achieve the desired consistency.
6. Add paneer and cream
   Gently stir in the fried paneer cubes and cook for 3-4 minutes to allow the flavors to meld. Add the heavy cream or yogurt and mix well. Season with salt to taste.
7. Finish the dish
   Simmer for another 2-3 minutes until the curry reaches your desired thickness. Turn off the heat and add lemon juice. Stir gently to incorporate all the flavors.