Palak Paneer

In a pot, add the baby spinach, 1 cup of water, and sugar. Cook on high heat for 6 minutes until the spinach is wilted.

Let the cooked spinach cool slightly, then transfer it to a blender or food processor and blend until smooth. Set aside.

Prepare the aromatics: de-seed the green chilies, finely chop the onion, and slice the garlic.

Purée the diced tomatoes in a blender until smooth.

Cut the paneer into 1-inch cubes.

In a large pot over medium heat, add the ghee.

Once the ghee is hot, add the de-seeded green chilies and cumin seeds.

Add the chopped onions and cook for 2 minutes, stirring occasionally.

Add the sliced garlic and cook for another minute.

Add the cubed paneer and salt. Stir and cook for about 2 minutes, until the paneer is slightly golden.

Add the puréed tomatoes and cook for about 8 minutes, stirring until the oil begins to separate from the sides.

Add 1 cup of water and stir for 2 minutes.

Stir in the coriander powder and roasted cumin powder.

Add the blended spinach to the pot and mix well. Cook for 2-3 minutes.

Add the garam masala and stir to combine.

Finally, stir in the sour cream or butter until incorporated. Serve warm.