Palak Paneer Masala with smoked paprika

Method

1. Start by prepping your yellow onion, garlic, fresh ginger so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the palak paneer and let it roasted, undisturbed, so it takes on real color before you stir.
4. Stir in the ground cumin along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the crushed tomatoes and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.