Classic North Indian Palak Paneer

Bring a large pot of water to a rolling boil. Add the spinach and blanch for 2–3 minutes, just until wilted.

Drain immediately and transfer the spinach to a bowl of cold water to preserve its bright green color. Once cooled, blend into a smooth purée and set aside.

Heat the ghee or oil in a wide pan over medium heat. Add the cumin seeds and let them splutter until aromatic.

Add the chopped onion and green chilies. Sauté for 5–6 minutes, until the onions are soft and lightly golden.

Stir in the ginger-garlic paste and cook for about 1 minute, until fragrant and no longer raw.

Add the turmeric, coriander powder, and salt. Stir well to bloom the spices gently.

Pour in the spinach purée and mix thoroughly. Add a splash of water if needed to achieve a smooth, spoonable consistency. Simmer for 4–5 minutes.

Gently add the paneer cubes, stirring carefully so they remain intact.

Sprinkle in the garam masala and, if using, stir in the cream for a richer, silkier finish.

Simmer for another 3–5 minutes. Taste and adjust seasoning as needed. Serve hot with naan, roti, or steamed rice.