Twice-Cooked Palak Paneer with Curry Leaves

Method

1. Bloom ghee in a little oil until aromatic to build the base.

2. Stir in yellow onion and cook down into a thick, fragrant paste.

3. Add the main ingredients and enough liquid to simmer gently.

4. Let the palak paneer simmer until tender and the flavors meld.

5. Finish with ground coriander, check the seasoning, and serve over rice or bread.