Palak Paneer

1. Bring a large pot of water to a rolling boil. Add the Spinach and blanch for 2 minutes. Immediately drain the Spinach and plunge into ice-cold water to retain its vibrant green color. Drain again and blend to a smooth puree, adding a small amount of Water if needed.

2. Heat Ghee in a heavy-bottomed pan over medium heat. Add Cumin seeds and let them splutter for a few seconds.

3. Add the finely chopped Onion and sauté until translucent, about 5-7 minutes.