Saag Paneer

Blanch the Spinach

Bring a large pot of water to a boil over high heat.

Add all the spinach to the boiling water.

Blanch for 1 minute until wilted and bright green.

Drain the spinach into a colander and immediately run cold water over it to stop the cooking.

Transfer the cooled spinach to a blender and blend into a smooth or slightly coarse puree, then set aside.

Fry the Paneer

Heat 2 tablespoons of oil in a large skillet over medium-high heat.

Add the paneer cubes in a single layer to the hot oil.

Fry for 2 minutes per side until golden brown on at least two sides.

Transfer the fried paneer to a plate lined with paper towels and set aside.

Build the Sauce

Reduce the heat to medium and add the remaining 1 tablespoon of oil to the same skillet.

Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

Add the diced onion and cook, stirring occasionally, for 7 to 8 minutes until golden brown.

Add the minced garlic and grated ginger, stir, and cook for 1 minute until fragrant.

Add the chopped tomato and cook, stirring frequently, for 4 to 5 minutes until the tomato breaks down and the oil starts to separate.

Add the ground coriander, turmeric, red chili powder, and salt to the skillet.

Stir the spices into the tomato-onion mixture and cook for 1 minute.

Pour in the spinach puree and the water, then stir everything together.

Simmer the spinach sauce over medium-low heat for 5 minutes, stirring occasionally.

Stir in the garam masala and heavy cream.

Finish the Dish

Gently nestle the fried paneer cubes into the spinach sauce.

Simmer for 3 to 4 minutes until the paneer is warmed through and has absorbed some of the sauce.

Stir in the lemon juice and taste for salt, adjusting as needed.

Serve hot with basmati rice or gluten-free flatbread.