Palak Paneer, Classic Spinach, and Cottage Cheese.

Prep Time: 15 minutes Cooking Time: 25 minutes

Ingredients:

• 250 grams paneer (cottage cheese), cubed
• 2 bunches of fresh spinach, washed and chopped
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 green chilies, finely chopped (adjust according to your spice preference)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust according to your spice preference)
• 1/2 cup plain yogurt
• Salt to taste
• Fresh cream (optional, for garnish)
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Heat ghee or vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.

2. Add the finely chopped onions to the pan and sauté until they turn translucent and golden brown.

3. Add ginger-garlic paste and chopped green chilies. Sauté for a minute until the raw aroma dissipates.

4. Add ground cumin, ground coriander, turmeric powder, and red chili powder. Mix well and cook for a minute to release the flavors.

5. Add the chopped spinach leaves to the pan. Stir and cook until the spinach wilts down and becomes tender.

6. Allow the spinach mixture to cool slightly, then transfer it to a blender or food processor. Blend until you have a smooth puree. Set aside.

7. In the same pan, add the paneer cubes and lightly sauté them until they turn golden brown on all sides. Remove the paneer from the pan and set aside.

8. In the same pan, pour the spinach puree back and bring it to a gentle simmer over low heat.

9. Stir in the plain yogurt and season with salt. Mix well and cook for a few minutes to allow the flavors to meld together.

10. Add the sautéed paneer cubes to the spinach curry and gently mix to coat them with the sauce. Let it simmer for another 5 minutes.

11. Remove from heat and garnish with a drizzle of fresh cream (if desired) and chopped coriander leaves.

12. Serve hot with naan bread, roti, or steamed rice. Enjoy the creamy and nutritious goodness of Palak Paneer!

Note: You can adjust the consistency of the curry by adding a little water or cream, depending on your preference.