Palak Paneer

Wash your hands and clean the work surface. Rinse the spinach, tomato and ginger under running water, removing any damaged areas; drain well. Trim away tough spinach stems. Peel and finely chop the onion, chop the tomato, peel and grate the ginger, and peel and mince the garlic. Measure the ginger and garlic after preparing them. Cut the paneer into 3/4-inch cubes and refrigerate until needed.

Put 1/4 cup water in the saucepan over medium heat. Add the spinach in batches, stirring as it begins to collapse. Cover and cook for 3–4 minutes, stirring once, until all the spinach is wilted and tender. Transfer the spinach and its cooking liquid to the bowl.

Return the saucepan to medium heat and add the oil. Add the onion and cook for 9–11 minutes, stirring frequently, until softened and lightly golden. Lower the heat if the onion begins browning before it softens.

Add the ginger and garlic and cook for 1–2 minutes, stirring, until fragrant and no longer sharp-smelling. Stir in the cumin and cayenne for about 20 seconds.

Add the tomato and salt. Cook over medium-low heat for 7–9 minutes, stirring frequently and crushing the tomato with the spoon, until it becomes a thick, soft paste with no firm pieces remaining.

Return the spinach and its liquid to the saucepan and add the remaining 1/2 cup water. Remove from the heat. Keep the immersion blender head submerged and blend carefully until the gravy is smooth.

Return the saucepan to low heat. Stir in the garam masala and bring the gravy to a gentle simmer. Cook uncovered for 2–3 minutes, stirring occasionally. It should be thick enough to coat a spoon but still flow easily.

Add the paneer and fold it gently into the gravy. Simmer over low heat for 3–4 minutes, just until the cubes are hot throughout. Avoid a rolling boil or prolonged cooking, which can toughen the paneer. Serve hot.