Palak Paneer Recipe

Cooking Instructions

1. 1

   Prepare the Spinach

   Thoroughly wash the spinach leaves under running water to remove any dirt or grit. Blanch them in boiling water for about 2-3 minutes until they wilt, then immediately transfer them to an ice bath to preserve the vibrant green color. Drain and blend into a smooth puree. Set aside.

2. 2

   Prepare the Paneer

   Cut the paneer into cubes. If you prefer it fried, heat a little oil in a pan and lightly fry the paneer cubes until golden brown on all sides. Remove and set aside.

3. 3

   Cook the Base

   In the same pan, heat 2 tablespoons of oil or ghee. Add cumin seeds and let them sizzle for a few seconds. Then add the finely chopped onion and sauté until golden brown.

4. 4

   Add Spices

   Stir in the ginger-garlic paste and chopped green chili. Cook for about a minute until the raw smell disappears. Add the diced tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil begins to separate from the mixture.

5. 5

   Combine Spinach and Paneer

   Add the spinach puree to the pan and mix well. Pour in the water to achieve the desired consistency of the gravy. Let it simmer for 5-7 minutes.

6. 6

   Finish with Garam Masala

   Add the fried paneer cubes and garam masala to the spinach gravy. Stir gently to coat the paneer with the gravy, and cook for an additional 2-3 minutes.

7. 7

   Serve

   Remove from heat and serve hot with naan, roti, or rice. Enjoy your delicious Palak Paneer!