Grilled Marrakech Palak Paneer

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 garlic in a little butter until translucent.
3. Add the palak paneer and let it grilled, undisturbed, so it takes on real color before you stir.
4. Fold in the baby spinach and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a squeeze of lemon right before serving.
7. Plate it up while hot and pass extra at the table.