Saag Paneer

Method

1. Blanch the spinach in boiling water for 2 minutes, then drain and blend it into a smooth puree using a blender or food processor.
2. Heat a pan over medium-high heat and fry the paneer cubes for 3-4 minutes, turning occasionally, until golden brown on all sides, then set aside.
3. In the same pan, temper the ginger and garlic over medium heat for 2 minutes, stirring constantly, until fragrant.
4. Add the spinach puree to the pan and stir to combine with the tempered aromatics, then simmer over medium-low heat for 7 minutes.
5. Stir in the garam masala and heavy cream, mixing thoroughly to create a rich, spiced sauce.
6. Gently fold the fried paneer into the spinach sauce and simmer for a final 5 minutes over low heat until the paneer is heated through and the flavors are well combined.