Palak Paneer Recipe

Ingredients:

For Palak Puree:

• 500 grams spinach (palak), washed and cleaned
• 1 onion, roughly chopped
• 2 tomatoes, roughly chopped
• 2 green chilies
• 1-inch piece of ginger, chopped
• 4 cloves of garlic
• Water, as needed

For Paneer:

• 250 grams paneer, cut into cubes
• Water, for boiling paneer
• Salt, a pinch

For Gravy:

• 2 tablespoons ghee or butter
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• Salt, to taste
• 2 tablespoons fresh cream (optional)
• Fresh coriander leaves, for garnishing

Instructions:

For Palak Puree:

1. Blanch the spinach leaves in boiling water for 2-3 minutes. Drain and immediately transfer them to a bowl of cold water to retain the green color.
2. Once cooled, drain the spinach and transfer it to a blender or food processor.
3. Add roughly chopped onion, tomatoes, green chilies, ginger, and garlic to the blender.
4. Blend everything into a smooth puree, adding water as needed to achieve the desired consistency. Set aside.

For Paneer:

1. Bring a pot of water to a boil. Add a pinch of salt and the paneer cubes to the boiling water.
2. Boil the paneer for 3-4 minutes. This helps to soften the paneer cubes and removes any raw taste.
3. Drain the boiled paneer and rinse it under cold running water to stop the cooking process. Set aside.

For Gravy:

1. Heat ghee or butter in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add finely chopped onions to the pan and sauté until they turn golden brown.
3. Add ginger-garlic paste to the pan and sauté for a minute until the raw smell disappears.
4. Pour the prepared palak puree into the pan. Stir well to combine with the onions and spices.
5. Add turmeric powder, red chili powder, coriander powder, garam masala powder, and salt to the pan. Mix well.
6. Crush kasuri methi between your palms and add it to the gravy for extra flavor. Stir well.
7. Let the gravy simmer for 5-7 minutes, allowing the flavors to meld together and the gravy to thicken.
8. Add the boiled paneer cubes to the gravy. Gently mix them in, ensuring they are coated with the palak gravy.
9. If using fresh cream, add it to the pan and mix well. This adds richness and creaminess to the dish.
10. Simmer the Palak Paneer for another 2-3 minutes.
11. Garnish with freshly chopped coriander leaves before serving.

Serving:

Serve hot Palak Paneer with roti, naan, or rice for a delicious and nutritious North Indian meal.

Enjoy the creamy and flavorful Palak Paneer, a beloved dish in North Indian cuisine!