Crispy Palak Paneer with cracked fennel

Method

1. Start by prepping your yellow onion, garlic, fresh ginger so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the palak paneer and let it crispy, undisturbed, so it takes on real color before you stir.
4. Fold in the yellow onion and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.