Provencal Palak Paneer Skillet

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 shallots in a little butter until translucent.
3. Add the palak paneer and let it skillet, 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. Taste and adjust, then finish with toasted nuts right before serving.
6. Serve warm, ideally with something to soak up the sauce.