Palak Paneer, Cauliflower Rice and Kachumber Salad

Instructions

1. 1

   Blanch and Purée Spinach

   • Bring a large pot of water to a rolling boil. Add 1 tsp of salt.
   • Add the washed spinach leaves and blanch for 2-3 minutes until they wilt. Do not overcook.
   • Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This 'shocking' process preserves its vibrant green color.
   • Once cooled, squeeze out all excess water from the spinach. Transfer it to a blender along with the green chillies and blend to a smooth purée. Set aside.
2. 2

   Sauté the Paneer

   • Heat 1 tablespoon of ghee in a non-stick pan over medium heat.
   • Add the paneer cubes in a single layer and pan-fry for 3-4 minutes, turning occasionally, until they are light golden on all sides.
   • Remove the paneer from the pan and place it in a bowl of warm water. This keeps it soft until ready to use. Set aside.
3. 3

   Prepare the Curry Base (Masala)

   • In the same pan, add the remaining 1 tablespoon of ghee. Heat it over a medium flame.
   • Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onion and sauté for 6-8 minutes, stirring frequently, until it turns soft and golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Pour in the tomato purée. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
4. 4

   Combine Spices and Spinach

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30-40 seconds until aromatic.
   • Pour in the prepared spinach purée. Add salt and the optional sugar. Mix everything thoroughly.
   • Add 1/2 cup of water (or more for a thinner consistency), stir well, and bring the gravy to a gentle simmer.
   • Cover and cook for 5-7 minutes, allowing the flavors to meld. Stir occasionally to prevent it from sticking.
5. 5

   Finish and Serve

   • Drain the paneer cubes from the warm water and add them to the spinach gravy.
   • Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala. Stir gently to combine.
   • Simmer for 2 more minutes for the paneer to absorb the flavors.
   • Turn off the heat. Stir in the fresh cream until it is well incorporated.
   • Serve hot with naan, roti, or steamed basmati rice.