Palak Paneer

Cottage cheese in spinach purée — blanched spinach puréed into a smooth, vivid green sauce with garlic, ginger, and green chilli, into which firm paneer cubes are simmered until warmed through. The simplest version uses no cream and no tomato — just spinach, paneer, garlic, and cumin. The richer dhaba version adds cream and butter at the end. A ubiquitous Delhi vegetarian curry eaten with tandoori roti or naan.