Palak Paneer with Spiced Cauliflower Rice

Wash and roughly chop spinach leaves, cube paneer, chop onions, mince garlic, and grate cauliflower into rice-like texture using a box grater or food processor. Set all ingredients aside in separate bowls for efficient cooking.

Heat ghee in a large pan over medium heat (about 160°C), add cumin seeds and let them sizzle for 30 seconds until fragrant. Add chopped onions, minced garlic, and ginger paste, sautéing for 3 minutes until onions turn translucent and golden.

Add chopped spinach to the pan in batches, stirring over medium heat (160°C) for 3-4 minutes until fully wilted and bright green. Avoid overcooking to preserve nutrients and color.

In a separate large skillet, heat ghee over medium heat (160°C), add grated cauliflower, turmeric, and garam masala, stirring to coat evenly. Sauté for 8-10 minutes until tender but not mushy, with a slight golden hue.

Transfer the wilted spinach mixture to a blender or food processor and pulse into a coarse puree, retaining some texture. Work in batches if needed, ensuring not to over-blend into a smooth paste.

Return the spinach puree to the original pan over low heat (120°C), add cubed paneer, and simmer for 3-4 minutes until paneer softens slightly and absorbs flavors. Season with salt and pepper, stirring gently to avoid breaking the paneer.

Check cauliflower rice for tenderness; it should be soft but retain a slight bite, with a golden color from turmeric. If needed, sauté for an additional 1-2 minutes on medium heat (160°C), then remove from heat.