Palak Paneer

Pick over the spinach, wash it and tear off the thick stems. Blanch in boiling salted water for 2 minutes, then immediately transfer to ice water for 1-2 minutes to preserve the color, and drain well in a colander.

Blend the blanched spinach, green chili pepper and 100 ml water with a blender until you get a smooth, even purée.

Heat the oil in a pan over medium heat, add the cumin seeds and toast for 30 seconds until fragrant. Add the onion and fry for 4-5 minutes until golden, then add the garlic and ginger and cook for another 1 minute.

Add the diced tomatoes and salt, and simmer for 5-6 minutes until the tomatoes soften. Stir in the garam masala and turmeric, and heat for 1 minute until fragrant.

Pour in the spinach purée and the remaining water (100 ml), stir and simmer over medium heat for 8-10 minutes, stirring regularly so the sauce doesn't catch on the bottom.

Cut the paneer into 2 cm cubes and pan-fry in a dry hot skillet (or with a splash of oil) for 2-3 minutes until lightly golden on all sides.

Rub the dried fenugreek leaves between your palms to release their aroma, then add to the sauce along with the cream. Heat for 2-3 minutes over low heat.

Add the fried paneer to the sauce, stir gently and simmer for another 2-3 minutes without letting it come to a boil, so the paneer stays tender.

Serve the dish hot with naan bread or steamed basmati rice.