Palak Paneer Recipe

Cooking Instructions

1. 1

   Prepare the Spinach

   Wash the baby spinach thoroughly under running water. Blanch it in hot water for 2 minutes, then drain and immediately transfer to cold water to preserve the green color. After cooling, blend it into a smooth paste.

2. 2

   Cook the Base

   In a pan, heat the cooking oil or ghee over medium heat. Add cumin seeds and let them sizzle. Then add finely chopped onions and sauté until golden brown.

3. 3

   Add Aromatics

   Add minced garlic, ginger, and chopped green chili to the pan. Sauté for another minute until fragrant.

4. 4

   Tomato Addition

   Add chopped tomatoes to the pan and cook until they soften and blend into the mixture. Stir in turmeric powder and salt.

5. 5

   Combine Spinach and Paneer

   Once the tomato mixture is well-cooked, add the spinach paste and stir well. If the mixture is too thick, add a little water to achieve the desired consistency.

6. 6

   Final Touch

   Add paneer cubes and garam masala, gently mixing to coat the paneer with the spinach sauce. Cook for another 5 minutes on low heat, allowing the flavors to meld.

7. 7

   Serve

   Remove from heat and serve hot with roti, naan, or rice.