Palak Paneer

Roughly chop the spinach (or alternative greens) and set aside. Dice the onion, mince the garlic and ginger, and cut the cottage cheese into bite-sized cubes.

Heat the coconut oil or ghee in a large saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until softened.

Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.

Add the chopped greens to the pan in batches, stirring until wilted (about 5 minutes total). The greens will reduce significantly.

Stir in the garam masala, turmeric, and cumin. Cook for 30 seconds until the spices are fragrant.

Pour in the vegetable broth and bring to a gentle simmer. Cook for 8–10 minutes to allow flavors to meld.

Remove from heat and let cool slightly. Using an immersion blender, blend the curry until smooth (or transfer carefully to a regular blender and blend in batches, then return to the pan).

Return the pan to low heat. Stir in the heavy cream and gently fold in the cottage cheese cubes. Simmer for 5 minutes without boiling, until the cheese is heated through.

Season with salt and black pepper to taste. Serve hot with rice, naan, or your preferred accompaniment.