Palak Paneer

Silky spinach sauce, golden-fried paneer cubes. The green is preserved by the ice-bath trick. My mother's version, not the restaurant version.

1. 1

   Blanch spinach in boiling salted water 1 minute. Shock immediately in ice water. Drain and squeeze out water.

2. 2

   Blend spinach to a smooth puree. Set aside.

3. 3

   Fry paneer cubes in ghee until golden on all sides. Remove and set aside.

4. 4

   In the same pan, cook onions until golden brown. Add ginger, garlic, and whole spices. Cook 2 minutes.

5. 5

   Add chili powder and cook 1 minute. Add the spinach puree and simmer 5 minutes.

6. 6

   Stir in yogurt off the heat (or it will curdle). Return to low heat. Add fried paneer.

7. 7

   Simmer 5 minutes. Finish with garam masala and a small knob of butter.