Palak Paneer Recipe
creamy spinach gravy, housemade paneer, basmati rice (V, GF)
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Ingredients
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Paneer
Palak Gravy
Basmati Rice
Method
Paneer
- 1
- 2
Strain the Curds
Line a sieve with cheesecloth and pour the curdled milk into it to separate the curds from the whey. Rinse the curds under cold water to remove the lemon flavor and press out excess water.
- 3
Shape the Paneer
Gather the cheesecloth and press to form a block. Place a heavy object on top for about 30 minutes to firm up the paneer. Cut into cubes and set aside.
Palak Gravy
- 4
Blanch the Spinach
In a pot, bring water to a boil. Add the fresh spinach and blanch for 2-3 minutes, then transfer to ice water to stop the cooking process. Drain and blend into a smooth puree.
- 5
- 6
Add Spices
Stir in turmeric powder and salt. Cook for another minute before adding the spinach puree. Mix well.
- 7
Finish the Gravy
Add heavy cream and garam masala to the spinach mixture. Allow to simmer for 5-7 minutes, stirring occasionally. Taste and adjust seasoning if needed.
- 8
Add Paneer
Gently fold in the paneer cubes and cook for another 5 minutes until heated through. Remove from heat.
Basmati Rice
- 9
Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rinsed rice, water, and salt. Bring to a boil.
- 10
Simmer
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.