Palak Paneer

Serves 1
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Directions

  1. 1Boil palak leaves, salt, sugar, baking soda, and green chilies in hot water for three minutes.
  2. 2Boil palak leaves, salt, sugar, baking soda, and green chilies in hot water for three minutes.
  3. 3Boil palak leaves, salt, sugar, baking soda, and green chilies in hot water for three minutes.
  4. 4Immediately transfer the boiled spinach to ice-cold water.
  5. 5Immediately transfer the boiled spinach to ice-cold water.
  6. 6Immediately transfer the boiled spinach to ice-cold water.
  7. 7Blend the spinach with cashews in a mixer jar to a smooth paste.
  8. 8Blend the spinach with cashews in a mixer jar to a smooth paste.
  9. 9Blend the spinach with cashews in a mixer jar to a smooth paste.
  10. 10In hot oil, add dry chilies, cumin, garlic, and green chilies and fry until the garlic turns light golden brown.
  11. 11In hot oil, add dry chilies, cumin, garlic, and green chilies and fry until the garlic turns light golden brown.
  12. 12In hot oil, add dry chilies, cumin, garlic, and green chilies and fry until the garlic turns light golden brown.
  13. 13Add chopped onions and fry until golden brown.
  14. 14Add chopped onions and fry until golden brown.
  15. 15Add chopped onions and fry until golden brown.
  16. 16Add the spinach paste and a little water, and cook until the raw smell disappears.
  17. 17Add the spinach paste and a little water, and cook until the raw smell disappears.
  18. 18Add the spinach paste and a little water, and cook until the raw smell disappears.
  19. 19Add chili powder, salt, coriander powder, and cumin powder, and mix well.
  20. 20Add chili powder, salt, coriander powder, and cumin powder, and mix well.
  21. 21Add chili powder, salt, coriander powder, and cumin powder, and mix well.
  22. 22Add paneer pieces, kasuri methi, and ghee, mix, and remove from heat.
  23. 23Add paneer pieces, kasuri methi, and ghee, mix, and remove from heat.
  24. 24Add paneer pieces, kasuri methi, and ghee, mix, and remove from heat.
  25. 25For the tempering, melt ghee and add dry chilies, cumin, grated ginger, and kasuri methi.
  26. 26For the tempering, melt ghee and add dry chilies, cumin, grated ginger, and kasuri methi.
  27. 27For the tempering, melt ghee and add dry chilies, cumin, grated ginger, and kasuri methi.
  28. 28Mix the tempering into the palak paneer and serve.
  29. 29Mix the tempering into the palak paneer and serve.
  30. 30Mix the tempering into the palak paneer and serve.

Ingredients

  • 200 gms Palak Leaves
  • 200 gms Palak Leaves
  • 200 gms Palak Leaves
  • 4 Green Chillies
  • 4 Green Chillies
  • 4 Green Chillies
  • pinch Salt
  • pinch Salt
  • pinch Salt
  • 0.25 tsp Sugar
  • 0.25 tsp Sugar
  • 0.25 tsp Sugar
  • 0.125 tsp Baking Soda
  • 0.125 tsp Baking Soda
  • 0.125 tsp Baking Soda
  • 10 12 Cashews
  • 10 12 Cashews
  • 10 12 Cashews
  • for grinding Water
  • for grinding Water
  • for grinding Water
  • 4 tbsp Oil
  • 4 tbsp Oil
  • 4 tbsp Oil
  • 2 Dry Chillies
  • 2 Dry Chillies
  • 2 Dry Chillies
  • 0.25 tsp Cumin
  • 0.25 tsp Cumin
  • 0.25 tsp Cumin
  • 0.5 tbsp Garlic choppings
  • 0.5 tbsp Garlic choppings
  • 0.5 tbsp Garlic choppings
  • 2 Green Chilli Choppings
  • 2 Green Chilli Choppings
  • 2 Green Chilli Choppings
  • 1 Onion Choppings
  • 1 Onion Choppings
  • 1 Onion Choppings
  • 1 tsp Chilli Powder
  • 1 tsp Chilli Powder
  • 1 tsp Chilli Powder
  • Salt
  • Salt
  • Salt
  • 0.5 tsp Coriander Powder
  • 0.5 tsp Coriander Powder
  • 0.5 tsp Coriander Powder
  • 0.5 tsp Roasted Cumin Powder
  • 0.5 tsp Roasted Cumin Powder
  • 0.5 tsp Roasted Cumin Powder
  • Little Water
  • Little Water
  • Little Water
  • 200 gms Paneer
  • 200 gms Paneer
  • 200 gms Paneer
  • 0.5 tbsp Kasuri methi
  • 0.5 tbsp Kasuri methi
  • 0.5 tbsp Kasuri methi
  • Ghee
  • Ghee
  • Ghee
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 2 Dry Chillies
  • 2 Dry Chillies
  • 2 Dry Chillies
  • 0.25 tsp Cumin
  • 0.25 tsp Cumin
  • 0.25 tsp Cumin
  • Little Ginger gratings
  • Little Ginger gratings
  • Little Ginger gratings
  • 1 tsp Kasuri methi
  • 1 tsp Kasuri methi
  • 1 tsp Kasuri methi

Equipment

mixer jar

Tips

  • Adding baking soda to boiling water helps retain the green color of the spinach.
  • Immediately transferring spinach to ice-cold water after boiling also helps retain its green color.
  • Fry garlic until light golden brown.
  • Fry onions until golden brown.
  • Cook the spinach paste until its raw smell disappears.