Palak Paneer (Spinach Paneer Curry)

Steps

1. Bring water to a rolling boil in a large vessel and add spinach.
2. Turn off the flame and let the spinach sit submerged in the hot water for 2 minutes until blanched.
3. Immediately transfer the spinach into ice-cold water to retain its bright green color.
4. Transfer the blanched spinach to a blender jar with garlic, ginger, and green chillies.
5. Blend to a smooth puree without adding water; set aside.
6. Heat oil and butter in a large kadai; add dried red chilli, cumin, and bay leaf. Sauté on low flame until aromatic.
7. Add chopped onion and ginger garlic paste; sauté until onions turn golden brown.
8. Add turmeric, chilli powder, coriander powder, and salt; sauté until fragrant.
9. Add capsicum and sauté until slightly shrunk.
10. Add tomato and cook until soft and mushy.
11. Add the prepared spinach puree and cook well.
12. Add water and adjust consistency as needed.
13. Stir in cream and crumbled paneer, mixing until desired consistency is reached.
14. Add paneer cubes and simmer for 2 minutes.
15. Add garam masala and crushed kasuri methi; mix well.
16. Serve hot with roti or rice.