One-pot palak paneer with toasted spices

• 350 g paneercut into 2cm cubes
• 300 g baby spinach
• 3 tbs ghee
• 1 tsp cumin seeds
• 1 medium yellow onionfinely diced
• 5 garlic clovesminced
• 15 g fresh gingergrated
• 1 serrano pepperseeded and minced
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp garam masala
• 1 tsp kosher salt
• 60 ml plain whole-milk yogurt
• 60 ml heavy cream
• 120 ml water
• 1 limehalved
• 1 tbs kasuri methidried fenugreek leaves, crushed between palms

1. 1

   Heat 2 tbs of the ghee in the Dutch oven over medium-high heat. Add the paneer cubes in a single layer and cook, turning occasionally, until golden on at least two sides and lightly crisp at the edges, about 4 minutes. Transfer the paneer to a plate — it'll go back in later.

   Tip: Don't crowd the pan. If your Dutch oven is small, sear in two batches for better browning.

2. 2

   Reduce the heat to medium. Add the remaining 1 tbs of ghee and the cumin seeds. Cook until the seeds darken a shade and start to crackle and pop, about 30 seconds. Add the onion and cook, stirring occasionally, until soft and the edges start to turn golden, about 3 minutes.

   Tip: The cumin seeds should sizzle immediately when they hit the ghee — if they don't, the pan isn't hot enough.

3. 3

   Add the garlic, ginger, and serrano pepper. Stir constantly until fragrant and the raw garlic smell fades, about 1 minute. Add the ground coriander, turmeric, and half the garam masala. Stir for 30 seconds until the spices smell toasted and coat the onion mixture evenly.

4. 4

   Add the baby spinach in large handfuls, tossing with tongs as each batch wilts down. Once all the spinach is wilted and dark green, about 2 minutes, remove from heat. Stir in the water, then carefully transfer the mixture to a blender. Blend until smooth — it should be a vivid green purée with no large chunks.

   Tip: Let the mixture cool for a minute before blending, and hold the blender lid down with a towel to avoid hot splashes.

5. 5

   Pour the spinach purée back into the Dutch oven over medium heat. Stir in the yogurt, heavy cream, kosher salt, and remaining garam masala. Let everything simmer gently until the sauce thickens slightly and darkens just a bit, about 3 minutes — you'll see small bubbles around the edges.

6. 6

   Nestle the seared paneer cubes into the sauce. Crush the kasuri methi between your palms and scatter it over the curry. Squeeze the lime over the top and gently fold everything together. Simmer for 2 more minutes so the paneer absorbs some of the sauce — the curry should coat the back of a spoon.

   Tip: Keeps in the fridge for up to 3 days in an airtight container. Reheat gently over medium-low heat, adding a splash of water to loosen the sauce.

• Dutch oven (5-liter (5-quart))
• blender
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.