METHOD TO PREPARE

Cube the paneer and soak it in hot water while you prepare the gravy. This helps keep it soft.

Bring a pot of water to a boil. Add the spinach and blanch for 30-40 seconds, then immediately transfer it to an ice bath to lock in the color. Blend the spinach with cilantro, green chili, soaked cashews, and a few ice cubes until smooth. The ice helps keep everything cool, preventing the gravy from darkening.

Heat a large pan over medium-high heat and drizzle in the oil. When hot, add cumin seeds and let them sizzle for a few seconds. Stir in the chopped onions, garlic, and ginger, and sauté until the onions turn soft and translucent. Add the cumin powder, turmeric, and red chili powder, seasoning with salt. Cook for another minute or two until the spices are fragrant.

Lower the heat and stir in the Nanak Dahi, mixing well to prevent curdling. Pour in the blended spinach-cashew puree and mix everything. Sprinkle in the garam masala and stir again.

Drain the paneer and gently add it to the gravy. Stir to coat, then finish with a sprinkle of crushed kasoori methi and a swirl of cream. Serve hot with rotis or rice.

How to Keep the Gravy Vibrant Green
Blanching the spinach prevents it from turning dark while cooking.

Blending with ice cubes instead of water keeps the mixture cool, ensuring a bright green color.