Palak Paneer Recipe

Cooking Instructions

1. 1

   Prepare the Spinach

   Wash and blanch the spinach in boiling water for 2-3 minutes. Drain and immediately transfer to ice water to retain the color. Once cooled, blend into a smooth puree and set aside.

2. 2

   Prepare the Paneer

   Cut the paneer into cubes and optionally fry in a little oil until golden brown. Set aside.

3. 3

   Cook the Base

   In a pan, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add finely chopped onions and sauté until they turn golden brown.

4. 4

   Add Aromatics

   Add minced ginger, garlic, and green chili to the pan. Sauté for 1-2 minutes until fragrant.

5. 5

   Incorporate Tomatoes

   Chop the tomato and add it to the pan. Cook until the tomato becomes soft and mushy.

6. 6

   Spice it Up

   Add turmeric powder and salt to the mixture. Stir well and cook for a couple of minutes.

7. 7

   Combine Spinach and Paneer

   Add the spinach puree to the pan and mix thoroughly. Add the paneer cubes and garam masala, stirring gently to combine without breaking the paneer.

8. 8

   Finish the Dish

   Cook for an additional 5-7 minutes on low heat. If desired, stir in cream for added richness. Adjust salt to taste.

9. 9

   Serve

   Serve hot with naan, roti, or rice, garnished with a dollop of cream if using.