Saag Paneer (Spinach and Indian Cheese Dish)

Cut the paneer cheese into 2-3 cm cubes. Heat a little oil in a pan and fry the paneer cubes until golden brown on all sides, then set aside. Blanch the spinach in boiling salted water for 1-2 minutes, then immediately transfer to ice water. Drain well, squeeze out excess water, and roughly chop.

In a large pan or pot, heat 2 tbsp of ghee or oil over medium heat. Add the whole cumin seeds and fry for 30 seconds until fragrant. Add the finely chopped red onion and sauté until translucent, about 5-7 minutes. Then add the grated ginger and crushed garlic, and cook for another 1-2 minutes until aromatic.

Stir in the coriander powder, turmeric powder, and chili powder, and fry for 30 seconds, stirring constantly to prevent burning. Add the diced tomatoes (if using) and cook for 5-7 minutes until the tomatoes soften and the sauce thickens. Add the blanched, chopped spinach and mix well. Cook for another 5 minutes to allow the flavors to meld.

Add the fried paneer cubes and garam masala to the spinach base. Stir in the heavy cream and cook for another 2-3 minutes until heated through, but do not boil. Taste and season with salt if needed. Serve hot, garnished with fresh coriander, alongside basmati rice or naan bread.