Classic Spiced Palak Paneer

Blanch 1 lb fresh baby spinach in a pot of boiling water for 60 seconds, then immediately transfer to an ice bath to retain the vibrant green color. Drain thoroughly and blend into a smooth puree.

Melt 1 tbsp ghee in a wide non-stick skillet over medium heat. Add 12 oz paneer cubes and gently sear until golden brown on multiple sides, about 3 to 4 minutes. Transfer paneer to a plate.

In the same skillet, add the remaining 1 tbsp ghee. Stir in 1/2 cup finely chopped onion and sauté for 4 to 5 minutes until translucent.

Add 4 minced cloves garlic, 1 tbsp grated ginger, and 1 minced Serrano chili. Cook for 1 to 2 minutes until aromatic.

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp ground turmeric, and 1 tsp fine sea salt. Cook for 30 seconds to bloom the spices.

Pour the spinach puree into the skillet, mix thoroughly, and simmer gently over medium-low heat for 5 minutes.

Fold in 1/4 cup heavy cream, 1/2 tsp garam masala, and 1 tbsp fresh lemon juice. Add the seared paneer cubes and simmer gently for 2 minutes until warmed through before serving.