Palak Paneer in a Bright Blanched-Spinach Gravy

What you need

• 450 g (1 lb) spinach, tough stems removed
• 250 g (9 oz) paneer, cut into 2 cm cubes
• 2.5 cm (1 in) fresh ginger, roughly chopped
• 2 green chilies, roughly chopped
• 2 tbsp ghee, or neutral oil
• 1/2 tsp cumin seeds
• 1 Indian bay leaf, tej patta
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 medium tomato, finely chopped
• 1/4 tsp ground turmeric
• 1/2 tsp Kashmiri chili powder, or mild paprika
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1 tsp dried fenugreek leaves, kasuri methi
• 2 tbsp heavy cream
• 1 tsp lemon juice
• 1 tsp salt, plus a pinch for the blanching water

Method

Restated from the original video

1. 1

   Wash the spinach in plenty of cold water, lifting it out so any sand stays behind.

2. 2

   Bring a large pot of water to a boil and add a pinch of salt. Push the spinach under and blanch it until just wilted, about 1 min.

3. 3

   Transfer the spinach straight into a bowl of iced water and leave it for 1 min to set the green colour. Drain and squeeze out the excess water lightly.

4. 4

   Blend the spinach with the ginger and green chilies to a smooth puree, adding a spoonful of water only if the blades stall.

5. 5

   Melt the ghee in a wide pan over medium heat. Add the cumin seeds and bay leaf and fry until the seeds crackle, about 30 seconds.

6. 6

   Add the onion and cook, stirring often, until golden, 7-8 min.

7. 7

   Add the garlic and cook until it no longer smells raw, about 1 min.

8. 8

   Add the tomato and cook until it collapses and the fat shows at the edges, 4-5 min.

9. 9

   Stir in the turmeric, chili powder and ground coriander and cook for 30 seconds.

10. 10

    Pour in the spinach puree and 120 ml (1/2 cup) water, then season with the salt. Simmer uncovered, stirring now and then, until slightly thickened, 5-6 min.

11. 11

    Add the garam masala, then crush the fenugreek leaves between your palms over the pan and stir.

12. 12

    Fold in the paneer and heat for 1-2 min only. Longer cooking turns it rubbery.

13. 13

    Take the pan off the heat and stir in the cream and lemon juice. Taste, adjust the salt and serve hot.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.