Basque Palak Paneer Bowl

Method

1. Gather and prep everything first: yellow onion, garlic, fresh ginger and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the garlic in a little butter until translucent.
3. Add the palak paneer and let it herb-crusted, undisturbed, so it takes on real color before you stir.
4. Fold in the ground cumin and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.