Palak Paneer

Ingredients

• 180 gPaneer, use fresh, firm paneer
• 250 gSpinach, washed thoroughly and drained
• 1 smallOnion, finely chopped unless the method says sliced
• 2 clovesGarlic, peeled and finely chopped or grated
• 1 tbspCream
• 1 tbspOil
• 1/4 tsp, or to tasteSalt
• as specified in the instructionsWater
• 1/2 tspCumin seeds

Contains: milk.

Method

1. 1Blanch the spinach in boiling water for 2 minutes, then transfer immediately to cold water to keep its color.
2. 2Drain the spinach well and blend it into a smooth puree, using a splash of water if needed.
3. 3Heat 1 tbsp oil in a pan over medium heat. Add the minced garlic, chopped onion, and 1/2 tsp cumin seeds, and cook for 3 to 4 minutes until the onion softens.
4. 4Pour in the spinach puree and simmer for 8 minutes on low heat, stirring occasionally.
5. 5Cut the paneer into cubes and add it with the cream, then simmer gently for 3 to 4 minutes without boiling hard, so the paneer stays tender.
6. 6Season with salt and serve hot.