Set a pot over medium heat. Add the oil and the spices and bloom for 1 minute or until fragrant.

Add in the onion, garlic, and ginger and bloom for another minute or two.

Then come in with the chilies, tomato, and a sprinkle of salt. Continue sautéing and moving the aromatics around until the tomato begins to break down and release its juices, which you can use to deglaze any stuck bits on the bottom.

• If anything threatens to burn, lower the heat or add a splash of water to deglaze the pan.

Add in the spinach leaves and another pinch of salt. Sauté until the spinach has barely wilted down. Cut off the heat and transfer the entire contents of the pot to a blender.

• Alternatively, use an immersion blender right in the pot.

Add just enough water to blend the mixture until smooth. Pour the blended mixture back into the pot.

Turn the heat back on and add the cubed paneer. Bring the dish to a light simmer and cook for just 1-2 more minutes to allow the cheese to heat through and absorb some flavor.

• Stopping cooking retains a green freshness. Some people continue reducing the palak, which will result in the color darkening and taking on a stewed flavor.

Taste the dish. Adjust with more salt as needed. Serve warm.