Saag Paneer

Instructions

1. Get a large pot of salted water boiling hard, then plunge in all the spinach at once. Let it cook for exactly 2 minutes — any longer and you'll lose that vibrant green color. Immediately drain and plunge into a bowl of ice water to stop the cooking.

   ⏱ 2 min
2. Once the spinach is completely cool, grab handfuls and squeeze out every bit of water you can. This step is crucial — watery spinach makes watery saag. Transfer the squeezed spinach to a blender and puree until completely smooth, adding just a tablespoon of water if needed to get the blades moving.
3. Heat the ghee in a large, heavy-bottomed pan over medium heat until it's shimmering. Add the paneer cubes in a single layer and let them sear undisturbed for about 1 minute per side until they're golden brown all over. This creates a slight crust that helps them hold their shape in the curry.

   ⏱ 5 min
4. Use a slotted spoon to transfer the golden paneer to a plate, leaving behind the flavorful ghee. Don't worry about keeping it warm — it'll get plenty hot when you add it back later.
5. Add the diced onions to the same pan and cook them down until they're soft and starting to turn golden at the edges. This takes patience — about 6 minutes of steady stirring. The onions should look jammy and smell sweet when they're ready.

   ⏱ 6 min
6. Make a well in the center of the onions and add the garlic, ginger, and cumin seeds. Let them sizzle for about 1 minute until incredibly fragrant — you'll know it's time when the cumin seeds start to pop and the garlic smells toasted, not raw.

   ⏱ 1 min
7. Sprinkle in the coriander, turmeric, garam masala, and cayenne if using. Stir constantly for just 30 seconds — ground spices can burn quickly, but this brief toasting blooms their flavors beautifully.

   ⏱ 30 sec
8. Pour in the spinach puree and add the salt, stirring everything together until well combined. Let it simmer gently for 8 minutes, stirring occasionally. The mixture should thicken slightly and the raw spinach taste should mellow into something rich and earthy.

   ⏱ 8 min
9. Lower the heat and gently fold in the cream and the reserved paneer cubes. Simmer for 3 minutes just to heat the paneer through and let the cream integrate — avoid boiling or the cream might curdle. Taste and adjust salt as needed.

   ⏱ 3 min