Serves 1
Directions
- 1Boil palak leaves, salt, sugar, baking soda, and green chilies in hot water for three minutes.
- 2Immediately transfer the boiled spinach to ice-cold water.
- 3Blend the spinach with cashews in a mixer jar to a smooth paste.
- 4In hot oil, add dry chilies, cumin, garlic, and green chilies and fry until the garlic turns light golden brown.
- 5Add chopped onions and fry until golden brown.
- 6Add the spinach paste and a little water, and cook until the raw smell disappears.
- 7Add chili powder, salt, coriander powder, and cumin powder, and mix well.
- 8Add paneer pieces, kasuri methi, and ghee, mix, and remove from heat.
- 9For the tempering, melt ghee and add dry chilies, cumin, grated ginger, and kasuri methi.
- 10Mix the tempering into the palak paneer and serve.
Ingredients
- 200 gms Palak Leaves
- 4 Green Chillies
- pinch Salt
- 0.25 tsp Sugar
- 0.125 tsp Baking Soda
- 10 12 Cashews
- for grinding Water
- 4 tbsp Oil
- 2 Dry Chillies
- 0.25 tsp Cumin
- 0.5 tbsp Garlic choppings
- 2 Green Chilli Choppings
- 1 Onion Choppings
- 1 tsp Chilli Powder
- Salt
- 0.5 tsp Coriander Powder
- 0.5 tsp Roasted Cumin Powder
- Little Water
- 200 gms Paneer
- 0.5 tbsp Kasuri methi
- Ghee
- 1 tbsp Ghee
- 2 Dry Chillies
- 0.25 tsp Cumin
- Little Ginger gratings
- 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.
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