Palak Paneer Recipe

How to Make Palak Paneer

Step 1: Prepare the Spinach

1. Wash 250 grams of spinach leaves thoroughly under running water.
2. Heat 3 cups of water in a pan and add ¼ teaspoon salt. Turn off the heat and soak the spinach leaves in the hot water for 1 minute.
3. Prepare a bowl of ice water by adding ice cubes to 3 cups of cold water.
4. After 1 minute, drain the spinach and transfer it to the ice water to keep its green colour.
5. Remove the spinach from the ice water, squeeze out excess water, and blend it into a smooth purée with 1-inch ginger, 1-2 garlic cloves, and 1-2 green chilies.

Step 2: Make the Gravy

6. Heat 2 tablespoons of Graminn Organik oil or ghee in a pan. Add ½ teaspoon cumin seeds and let them splutter.
7. Add a small bay leaf and sauté.
8. Add ⅓ cup finely chopped onions and cook until golden brown.
9. Add 1 teaspoon chopped garlic and sauté until the raw smell disappears.
10. Stir in ⅓ cup chopped tomatoes and cook until soft.
11. Mix in ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, and a pinch of asafoetida (optional).

Step 3: Combine Spinach and Gravy

12. Add the spinach purée to the pan and stir well.
13. Pour in ½ cup water and simmer for 6-7 minutes. Add salt to taste.
14. Sprinkle ¼ to ½ teaspoon garam masala and mix.

Step 4: Add Paneer

15. Gently add 200-250 grams of paneer cubes to the gravy. Lightly fried paneer cubes can also be used.
16. Stir and turn off the heat.

Step 5: Finish and Serve

17. Add 2 tablespoons of cream and mix gently. Crushed dry fenugreek leaves (kasuri methi) can be added for extra flavor.
18. Serve hot with roti, naan, or rice.