• If you’re using shop-bought paneer, place the cubes in a large bowl and cover with boiling water. You can add a pinch of salt to this if you like. This will soften them up and give them a beautiful white colour. Allow this to soak.
• Place the ghee in a large pan and add the cumin seeds. Allow to sizzle for a moment before adding the ginger, garlic and chilli. Sauté for a minute or two before adding the spinach. Cover and allow the spinach to wilt, about 4-5 minutes. Remove from the heat and allow to cool slightly.
• Transfer the spinach to a blender, along with the butter. If there’s a lot of excess water in the pan (this depends on the spinach), remove as much of the spinach as you can and leave the water in the pan. Blend the spinach until totally smooth and creamy. The butter will help to emulsify the spinach and give the sauce a rich, silky finish. I use a Nutribullet to do this.
• Simmer the excess water down over a medium heat until reduced to about 2 tbsp. This is full of flavour and you don’t want to waste a drop.
• Drain the paneer cubes of their soaking liquid.
• Pour the sauce back into the pan and add the garam masala and salt. Stir to combine. Fold in the paneer pieces and simmer for 5 minutes. Remove from the heat. You want to cook this as little as possible to retain that beautiful green colour.

For the garlic and chilli tadka:

• Heat the oil and butter in a small pan. Add the slit chillies and garlic slices. Sauté over a medium-low heat until lightly golden and crispy. Pour this over the Palak Paneer and garnish with the cream (optional).