Saag Paneer

1. Briefly blanch spinach: bring a pot of salted water to a boil, add spinach, cook for 1 minute. Immediately transfer to an ice bath, drain, squeeze out excess water, and blend into a smooth puree. Set aside. 2. Heat ghee or oil in a large pan over medium heat. Fry paneer cubes until golden brown on all sides. Remove and set aside. (You can also skip frying and add paneer directly). 3. In the same pan, add chopped onion and sauté until golden brown. Add minced garlic and grated ginger, cook for 1 minute. Stir in chopped tomato and cook until softened. 4. Add cumin powder, turmeric powder, and chili powder. Cook for 1 minute. Pour in the spinach puree and stir well. Bring to a gentle simmer, then add the fried paneer cubes and garam masala. If using, stir in kasoori methi and heavy cream. Cook for 5-7 minutes, allowing flavors to meld. Season with salt to taste. Serve hot with naan or rice.