Palak Paneer

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1. 1
   Blend two 10-oz. packages frozen chopped spinach, thawed, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1½ cups boiling water in a blender on high speed until smooth, about 2 minutes. Set spinach purée aside.
2. 2
   Heat 3 Tbsp. ghee or unsalted butter in a medium Dutch oven or other heavy pot over medium. Working in batches if needed, cook 12 oz. paneer, cut into 1" cubes, turning halfway through, until golden brown and crisp on 2 sides, about 10 minutes total. (The oil may spatter, so use a splatter guard or partially cover with a lid if needed.) Transfer paneer to paper towels.
3. 3
   Cook 3 dried red chiles, stems removed, and 1 tsp. cumin seeds in same pot over medium, stirring often, until seeds are popping, about 3 minutes. Add ½ medium onion, finely chopped; cook, stirring often, until translucent, about 3 minutes. Add 4 garlic cloves, thinly sliced, and cook, stirring often, until just starting to brown, about 3 minutes. Add ½ tsp. ground turmeric and ½ tsp. Kashmiri or other mild red chile powder; cook, stirring often, until fragrant, about 2 minutes. Add reserved spinach purée and 2 Tbsp. unsalted butter and bring to a simmer. Cook, stirring often, until butter is melted and mixture thickens slightly, about 5 minutes. Remove from heat and stir in ¾ cup heavy cream and paneer. Taste steamed and season with more salt if needed. Transfer palak paneer to a shallow dish and serve with roti or steamed rice if desired.