Palak/saag Paneer Recipe

Cooking Instructions

1. 1

   Prepare the Spinach

   If using fresh spinach, wash and blanch it in boiling water for 2-3 minutes. Then, transfer it to cold water to retain the green color. If using frozen spinach, thaw it out.

2. 2

   Blend the Spinach

   Once the spinach is cool, blend it into a smooth paste and set it aside.

3. 3

   Cook the Base

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

4. 4

   Add Spices

   Stir in the ginger-garlic paste and green chili, cooking for another minute. Then add the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.

5. 5

   Combine Spinach and Paneer

   Add the blended spinach to the pan and mix well. Allow it to cook for 5-7 minutes on low heat. Cut the paneer into cubes and gently fold it into the spinach sauce.

6. 6

   Finish the Dish

   Sprinkle garam masala and add lemon juice. Stir to combine and cook for another 2-3 minutes. Adjust salt to taste.

7. 7

   Serve

   Serve hot with naan, roti, or rice.