Palak paneer

Method

1. 1 Blanch spinach in boiling water for 2 minutes, then remove and soak in ice water to preserve its green color.
2. 2 Blend spinach with green peppers and a little water until you get a smooth, thick paste.
3. 3 Pan-fry diced paneer with unsalted butter for 3 minutes until golden brown, then remove and set aside.
4. 4 Sauté chopped onions, garlic, and ginger for 5 minutes, then add garam masala and stir until fragrant.
5. 5 Add the pureed cabbage and cook over low heat for 8 minutes, then add the fresh cream and paneer, season with salt, and turn off the heat.

With an appliance

• Oven 43 min

  Replace step 5: place the covered saucepan on the middle rack of the 160-degree oven for 10 minutes, then stir in the cream and paneer; this version isn't significantly faster, but the gentler heat helps the green sauce stay less burnt and the cheese holds its shape better, without needing to be stirred constantly.