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1
Blanch the spinach leaves in boiling water for a minute, then immediately transfer them to an ice-cold water bath to lock in the vibrant green color.
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2
Drain the spinach and blend it into a smooth puree.
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3
Prepare the Chilli Garlic Oil by heating oil in a small pan, frying the sliced garlic until golden brown, then removing from heat and stirring in the Kashmiri chilli powder.
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4
In a separate pan, heat oil and butter. Add cumin seeds, chopped garlic, ginger, green chillies, and onions. Sauté until translucent.
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5
Add the dry spices (red chilli, cumin, and coriander powder) with a dash of water to prevent burning.
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6
Pour in the spinach puree and cook until the raw smell dissipates.
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7
Gently fold in the paneer cubes and cook for 2-3 minutes.
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8
Finish by drizzling the prepared Chilli Garlic Oil over the top before serving.
Chef Kunal's Pro Secret Tip
The secret to the perfect color is the 'Ice Bath'—the thermal shock stops the cooking process instantly, preventing the spinach from turning a dull olive-brown. For the garlic, ensure it reaches a deep golden brown, not black, to achieve that nutty, smoky aroma without bitterness.
