Serves 3
Directions
- 1Blanch the washed and cleaned spinach in boiling water with a little salt for about 60 to 90 seconds.
- 2Remove the spinach from the boiling water and immediately cool it off in cold water.
- 3Blend 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.
- 4Heat a pan with a couple of teaspoons of ghee or oil.
- 5Lightly fry the paneer cubes until they have a little color on a couple of sides (optional step).
- 6Remove the fried paneer from the pan and set aside.
- 7In the same pan, add cumin seeds and let them splutter.
- 8Add finely chopped onion and cook out its rawness until it gets a slight tinge.
- 9Add chopped green chili for natural heat (optional).
- 10Add garlic and ginger paste and cook for about 30-45 seconds to take out the rawness.
- 11Clear a space in the pan, turn down the flame, and add ground coriander, ground cumin, turmeric, and salt to bloom the spices gently.
- 12Turn 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.
- 13Return the fried paneer to the pan with the spinach curry.
- 14Add garam masala.
- 15Stir in a couple of tablespoons of cream (optional, to avoid making it too westernized).
- 16Add a little bit of ghee (optional) and kasuri methi.
- 17Cook for no more than a couple of minutes.
- 18Serve the palak paneer, optionally with a small dollop of cream on top, and with rice.
Ingredients
- 300 g Fresh spinach (palak), packed
- as needed Water
- 200 g Paneer, cubed
- 1 tbsp Oil or ghee (for light frying, optional)
- 2 tbsp Oil or ghee
- 1 tsp Cumin seeds
- 1 medium Onion, finely chopped
- 1.5 tsp Garlic paste
- 1 tsp Ginger paste
- 0.5 tsp Green chilli, chopped (optional)
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- 0.5 tsp Turmeric
- 0.75 tsp Garam masala
- 1 tsp Salt
- 3 tbsp Double cream or single cream (optional)
- 1 tbsp Butter (optional)
- 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.
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