Palak Paneer

Method

1. 1Briefly boil spinach in boiling water 90 seconds, shock in ice water, then blitz with green chillies to a smooth puree.
2. 2Heat oil, crackle cumin, add onion and cook till golden.
3. 3Add ginger-garlic and cook 1 minute, then tomato puree, turmeric and salt; cook till oil separates.
4. 4Pour in the spinach puree with 1/2 cup water; gently bubble 8 minutes — don't boil hard, the colour will dull.
5. 5Gently mix in paneer cubes; gently bubble 3 minutes so they absorb the gravy without going rubbery.
6. 6Finish with garam masala, kasuri methi and a swirl of cream. Serve with hot rotis.