Ingredients:

  • 1 lb fresh baby spinach, washed
  • 2 pieces ginger, peeled
  • 6 cloves garlic
  • 2 green chilies, slit
  • 1 cup ice-cold water
  • 1 tbsp avocado oil
  • 1 tsp cumin seeds
  • 1 medium onion, finely diced
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 14 oz paneer, cut into 1-inch cubes
  • 2 tbsp Greek yogurt
  • 1 tsp dried fenugreek leaves, crushed
  • 1 tbsp lemon juice
  • salt to taste

Instructions:

  1. Blanch the spinach in boiling water for exactly 60 seconds.
  2. Immediately plunge the spinach into an ice-water bath to stop the cooking and preserve the green color.
  3. Transfer spinach to a blender with ginger, 3 cloves of garlic, and green chilies. Pulse until a smooth paste forms, adding ice-cold water if necessary.
  4. Heat oil in a skillet over medium heat. Add cumin seeds and sauté until they sizzle.
  5. Add diced onions and sauté until translucent. Stir in the remaining 3 minced garlic cloves and cook for 1 minute.
  6. Stir in garam masala, turmeric powder, and coriander powder.
  7. Pour in the spinach puree and simmer on low heat.
  8. Gently stir in the paneer cubes, Greek yogurt, dried fenugreek leaves, and lemon juice. Heat through without overcooking the paneer.