This recipe breaks down the classic Palak Paneer into manageable steps, focusing on building layers of flavor. You'll learn essential Indian cooking techniques like blanching greens, toasting spices, and creating a balanced sauce. Don't be intimidated by the ingredient list—most are pantry staples that will serve you well in other Indian dishes.

1. Step 1: Blanching the spinach preserves its vibrant color and reduces bitterness.

   Bring a large pot of water to a boil. Add the chopped spinach and blanch for 2-3 minutes until wilted. Drain immediately and transfer to a bowl of ice water to stop the cooking process and preserve the bright green color.

2. Step 2: Removing excess water prevents a watery sauce.

   Drain the cooled spinach completely, squeezing out excess water with your hands. Transfer to a blender or food processor and blend until smooth. Set aside.

3. Step 3: Frying the paneer adds texture and enhances flavor.

   Heat 1 tablespoon of ghee or oil in a frying pan over medium heat. Add the paneer cubes and fry until golden brown on all sides, about 2-3 minutes. Remove from the pan and set aside on a paper towel-lined plate.

4. Step 4: Sautéing onions until translucent builds the flavor base.

   In the same pan, heat the remaining 2 tablespoons of ghee or oil. Add the chopped onion and sauté until translucent, about 3-4 minutes.

5. Step 5: These aromatics are essential for authentic Indian flavor.

   Add the minced garlic, grated ginger, and green chili (if using). Sauté for another 1-2 minutes until fragrant.

6. Step 6: Toasting spices releases their essential oils and deepens flavor.

   Add the ground cumin, coriander, garam masala, and turmeric. Stir continuously for 30 seconds to toast the spices and prevent burning.

7. Step 7: Tomatoes add acidity and help balance the earthy spinach flavor.

   Add the chopped tomato and cook for 3-4 minutes until softened and beginning to break down.

8. Step 8: Simmering allows the flavors to meld together.

   Add the puréed spinach to the pan and mix well. Bring to a simmer and cook for 5 minutes, stirring occasionally.

9. Step 9: Cream adds richness and balances the spices.

   Stir in the heavy cream and salt. Mix well and simmer for another 2-3 minutes.

10. Step 10: Gentle folding prevents breaking the paneer cubes.

    Gently fold in the fried paneer cubes and simmer for 2 minutes to allow the paneer to absorb the flavors.

11. Step 11: Lemon juice brightens the flavors and cuts through the richness.

    Finish with a squeeze of fresh lemon juice and adjust salt to taste.

12. Step 12: Fresh cilantro adds color and a burst of fresh flavor.

    Garnish with chopped cilantro and serve hot with naan bread or rice.

For a richer version, add an extra tablespoon of cream or a pat of butter just before serving. If you can't find paneer, substitute firm tofu or halloumi cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.