Making of Palak Paneer
Ingredients
- Spinach: 350 grams (fresh)
- Paneer: 225 grams (cubed)
- Onion: 1 medium (finely chopped)
- Tomato: 1 medium (chopped)
- Garlic: 5 cloves (3 whole, 2 chopped)
- Ginger: 1 inch (grated)
- Green Chili: 1 (adjust to taste)
- Oil or Ghee: 1 tablespoon
- Water: ½ cup (or as needed)
- Heavy Cream: 2-3 tablespoons (optional for richness)
- Salt: to taste
- Turmeric Powder: ¼ teaspoon
- Red Chili Powder: ¼ teaspoon (or to taste)
- Garam Masala: ¾ teaspoon
- Kasuri Methi: ½ tablespoon (dried fenugreek leaves, optional)
- Lemon Juice: to taste
- Sugar: ½ teaspoon (optional, to balance bitterness)
Instructions
Step 1: Prepare the Spinach
1. Blanch the Spinach:
- Boil water in a pot and add the spinach leaves for about 1 minute.
- Immediately transfer the spinach to ice-cold water to retain its vibrant green color. Drain and set aside.
2. Puree the Spinach:
- Blend the cooled spinach with a little water until smooth. Set aside.
Step 2: Cook the Base
3. Sauté Aromatics:
- In a pan, heat oil or ghee over medium heat.
- Add the chopped garlic and sauté until fragrant.
- Add the chopped onions and cook until they turn soft and translucent.
4. Add Tomatoes and Spices:
- Stir in the chopped tomato and cook until soft.
- Add ginger, green chili, turmeric powder, red chili powder, and salt. Cook for another minute.
Step 3: Combine Ingredients
5. Mix in Spinach Puree:
- Add the spinach puree to the pan along with about ½ cup of water.
- Cover and let it simmer for about 10 minutes, stirring occasionally.
6. Finish the Curry:
- Stir in garam masala and kasuri methi if using.
- Add cream and paneer cubes. Simmer for an additional 3–4 minutes until heated through.
- Adjust seasoning with salt, lemon juice, and sugar if desired.
Step 4: Serve
- Serve hot with naan, roti, or jeera rice.
This recipe yields a creamy and flavorful Palak Paneer that is sure to impress! Enjoy your meal!
Thank you for your time !
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