Palak Paneer Recipe (Spinach Paneer)

🥘 Ingredients

• palak 3½ to 4 cups
• oil 2 tablespoons
• green chilies 2
• cashewnuts 8 to 10
• palak 3½ to 4 cups
• palak 3½ to 4 cups
• salt 1 tsp
• water ¼ cup
• water ¼ cup
• butter 1 tablespoon
• oil ½ tablespoon
• cinnamon 1 inch
• green cardamoms 2
• cloves 2
• cumin seeds ⅛ teaspoon
• onion ¾ cup
• ginger garlic paste ¾ teaspoon
• tomatoes ½ cup
• salt 1 tsp
• garam masala ½ to ¾ teaspoon
• water ¾ cup
• onion ¾ cup
• water ¾ cup
• kasuri methi ½ teaspoon
• palak 3½ to 4 cups
• water ¼ cup
• paneer 150 grams
• cream 3 tablespoons

1. 1

   Pluck only the young & tender palak leaves and discard the stems as they may leave a bitter taste. If using baby spinach you can use the stems as well.
2. 2

   Add them to a large pot of water. Rinse them well a few times & drain to a colander.
3. 3

   Allow the water to drain completely; otherwise, it will let out a lot of moisture while cooking.
4. 4

   Heat oil in a pan. Saute green chilies and cashewnuts with the palak for 3-4 minutes until the leaves wilt off thoroughly & the raw smell of spinach has gone away. Another option is to blanch the palak in 4 cups of hot water with salt for 2 minutes . Then immerse in ice-cold water. Drain completely.
5. 5

   Cool this completely. Blend this along with water to a smooth puree. The puree should be smooth and thick. You may add 1 to 2 tablespoons more water to help in blending.

How to make Palak Paneer

1. 1

   Heat butter and oil in the same pan. Once they melt, add cinnamon , green cardamoms , cloves , and cumin seeds .
2. 2

   When the spices begin to sizzle, add onion and fry until they turn transparent to golden.
3. 3

   Next, saute ginger garlic paste for 1-2 minutes or until you begin to smell it nice.
4. 4

   Then add tomatoes with salt . Saute until they break down and turn mushy.
5. 5

   Add garam masala & saute until the masala smells good. This may take 2 minutes .
6. 6

   Pour water and cook covered until the onion is completely soft. There should be some water left in the pan.
7. 7

   Lower the flame, add kasuri methi and the pureed palak . Mix well and cook until it begins to bubble for about 2-3 minutes . If the curry is too thick you may add a few tablespoons of hot water .
8. 8

   Avoid overcooking. Add paneer & mix well. Turn off and remove to a serving bowl. Optionally garnish with cream .
9. 9

   Serve palak paneer with naan, roti, Basmati rice, or Jeera rice.