Palak Paneer

Ingredients — tap to check off as you gather

• 2 Tbs (30 g) ghee
• 1 (150 g) onion — finely diced
• 3 cloves (9 g) garlic — minced
• 1 Tbs (15 g) ginger — minced
• 1 tsp (2 g) ground cumin
• 1 tsp (2 g) garam masala
• ½ tsp (1 g) chili powder
• 1 (80 g) tomato — finely chopped
• 1 lb (450 g) spinach
• 1 tsp (6 g) salt
• 1 Tbs (15 g) ghee
• 8 oz (225 g) paneer — cubed
• 3 Tbs (45 mL) cream

Steps

1. Heat (medium) — 2 Tbs (30 g) ghee.
2. Soften (5–6 min) — the heat from step 1, 1 (150 g) onion.
3. Sauté (2 min) — the soften from step 2, 3 cloves (9 g) garlic, 1 Tbs (15 g) ginger.
4. Bloom (30 sec) — the sauté from step 3, 1 tsp (2 g) ground cumin, 1 tsp (2 g) garam masala, ½ tsp (1 g) chili powder.
5. Cook (3–4 min) — the bloom from step 4, 1 (80 g) tomato.
6. Blanch & blend (1 min in boiling water, shock in cold, blend smooth) — 1 lb (450 g) spinach.
7. Simmer 5 min (loosen with a splash of water if thick) — the cook from step 5, the blanch & blend from step 6, 1 tsp (6 g) salt.
8. Sear (until golden on two sides; set aside) — 1 Tbs (15 g) ghee, 8 oz (225 g) paneer.
9. Simmer 2–3 min (gently, so the paneer stays tender) — the simmer 5 min from step 7, the sear from step 8, 3 Tbs (45 mL) cream.