1Blanch the washed and cleaned spinach in boiling water with a little salt for about 60 to 90 seconds.
2Blanch the washed and cleaned spinach in boiling water with a little salt for about 60 to 90 seconds.
3Blanch the washed and cleaned spinach in boiling water with a little salt for about 60 to 90 seconds.
4Remove the spinach from the boiling water and immediately cool it off in cold water.
5Remove the spinach from the boiling water and immediately cool it off in cold water.
6Remove the spinach from the boiling water and immediately cool it off in cold water.
7Blend the blanched spinach with a little water into a puree; this will be the curry gravy. Optionally, add green chili to the blender as well.
8Blend the blanched spinach with a little water into a puree; this will be the curry gravy. Optionally, add green chili to the blender as well.
9Blend the blanched spinach with a little water into a puree; this will be the curry gravy. Optionally, add green chili to the blender as well.
10Heat a pan with a couple of teaspoons of ghee or oil.
11Heat a pan with a couple of teaspoons of ghee or oil.
12Heat a pan with a couple of teaspoons of ghee or oil.
13Lightly fry the paneer cubes until they have a little color on a couple of sides (optional step).
14Lightly fry the paneer cubes until they have a little color on a couple of sides (optional step).
15Lightly fry the paneer cubes until they have a little color on a couple of sides (optional step).
16Remove the fried paneer from the pan and set aside.
17Remove the fried paneer from the pan and set aside.
18Remove the fried paneer from the pan and set aside.
19In the same pan, add cumin seeds and let them splutter.
20In the same pan, add cumin seeds and let them splutter.
21In the same pan, add cumin seeds and let them splutter.
22Add finely chopped onion and cook out its rawness until it gets a slight tinge.
23Add finely chopped onion and cook out its rawness until it gets a slight tinge.
24Add finely chopped onion and cook out its rawness until it gets a slight tinge.
25Add chopped green chili for natural heat (optional).
26Add chopped green chili for natural heat (optional).
27Add chopped green chili for natural heat (optional).
28Add garlic and ginger paste and cook for about 30-45 seconds to take out the rawness.
29Add garlic and ginger paste and cook for about 30-45 seconds to take out the rawness.
30Add garlic and ginger paste and cook for about 30-45 seconds to take out the rawness.
31Clear a space in the pan, turn down the flame, and add ground coriander, ground cumin, turmeric, and salt to bloom the spices gently.
32Clear a space in the pan, turn down the flame, and add ground coriander, ground cumin, turmeric, and salt to bloom the spices gently.
33Clear a space in the pan, turn down the flame, and add ground coriander, ground cumin, turmeric, and salt to bloom the spices gently.
34Turn up the flame a little and add the spinach puree, letting it sizzle and cook for about five to seven minutes to combine with the onions and spices.
35Turn up the flame a little and add the spinach puree, letting it sizzle and cook for about five to seven minutes to combine with the onions and spices.
36Turn up the flame a little and add the spinach puree, letting it sizzle and cook for about five to seven minutes to combine with the onions and spices.
37Return the fried paneer to the pan with the spinach curry.
38Return the fried paneer to the pan with the spinach curry.
39Return the fried paneer to the pan with the spinach curry.
40Add garam masala.
41Add garam masala.
42Add garam masala.
43Stir in a couple of tablespoons of cream (optional, to avoid making it too westernized).
44Stir in a couple of tablespoons of cream (optional, to avoid making it too westernized).
45Stir in a couple of tablespoons of cream (optional, to avoid making it too westernized).
46Add a little bit of ghee (optional) and kasuri methi.
47Add a little bit of ghee (optional) and kasuri methi.
48Add a little bit of ghee (optional) and kasuri methi.
49Cook for no more than a couple of minutes.
50Cook for no more than a couple of minutes.
51Cook for no more than a couple of minutes.
52Serve the palak paneer, optionally with a small dollop of cream on top, and with rice.
53Serve the palak paneer, optionally with a small dollop of cream on top, and with rice.
54Serve the palak paneer, optionally with a small dollop of cream on top, and with rice.
Ingredients
300 g Fresh spinach (palak), packed
300 g Fresh spinach (palak), packed
300 g Fresh spinach (palak), packed
as needed Water
as needed Water
as needed Water
200 g Paneer, cubed
200 g Paneer, cubed
200 g Paneer, cubed
1 tbsp Oil or ghee (for light frying, optional)
1 tbsp Oil or ghee (for light frying, optional)
1 tbsp Oil or ghee (for light frying, optional)
2 tbsp Oil or ghee
2 tbsp Oil or ghee
2 tbsp Oil or ghee
1 tsp Cumin seeds
1 tsp Cumin seeds
1 tsp Cumin seeds
1 medium Onion, finely chopped
1 medium Onion, finely chopped
1 medium Onion, finely chopped
1.5 tsp Garlic paste
1.5 tsp Garlic paste
1.5 tsp Garlic paste
1 tsp Ginger paste
1 tsp Ginger paste
1 tsp Ginger paste
0.5 tsp Green chilli, chopped (optional)
0.5 tsp Green chilli, chopped (optional)
0.5 tsp Green chilli, chopped (optional)
2 tsp Ground coriander
2 tsp Ground coriander
2 tsp Ground coriander
1 tsp Ground cumin
1 tsp Ground cumin
1 tsp Ground cumin
0.5 tsp Turmeric
0.5 tsp Turmeric
0.5 tsp Turmeric
0.75 tsp Garam masala
0.75 tsp Garam masala
0.75 tsp Garam masala
1 tsp Salt
1 tsp Salt
1 tsp Salt
3 tbsp Double cream or single cream (optional)
3 tbsp Double cream or single cream (optional)
3 tbsp Double cream or single cream (optional)
1 tbsp Butter (optional)
1 tbsp Butter (optional)
1 tbsp Butter (optional)
Kasuri methi
Kasuri methi
Kasuri methi
Equipment
panblendercooker
Tips
Blanch spinach for 60 to 90 seconds tops.
Do not over-westernize the taste by adding too much cream.
Taste the dish as you go along and adjust to personal preferences.