Palak Paneer

Cuisines

Best for

Recipe

Ingredients

	200 grams	Paneer , cubed
	250 grams	Spinach , fresh leaves
	2 tablespoons	Ghee or oil
	1 medium	Onion , finely chopped
	2 medium	Tomato , pureed
	1 teaspoon	Ginger-garlic paste
	1 teaspoon	Cumin , seeds
	1 teaspoon	Coriander powder
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Garam masala
	1/2 teaspoon	Red chili powder
	—	Salt , to taste
	2 tablespoons	Cream or yogurt
	1 tablespoon	Kasuri Methi , dried fenugreek leaves
	1 cup	Water

Instructions

1. 1 Wash the spinach leaves thoroughly and blanch them in boiling water for 2 minutes.
2. 2 Drain the spinach and immediately transfer to a bowl of ice-cold water to retain the green color.
3. 3 Blend the blanched spinach into a smooth puree and set aside.
4. 4 Heat ghee or oil in a pan over medium heat and add cumin seeds. Let them splutter.
5. 5 Add the chopped onions and sauté until golden brown.
6. 6 Stir in the ginger-garlic paste and sauté until the raw aroma disappears.
7. 7 Add the tomato puree and cook until the oil separates from the mixture.
8. 8 Mix in coriander powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes.
9. 9 Add the spinach puree and mix well. Pour in water and bring to a gentle simmer.
10. 10 Cube the paneer and add it to the pan. Stir gently to coat the paneer with the spinach gravy.
11. 11 Sprinkle garam masala and kasuri methi. Mix well and simmer for another 5 minutes.
12. 12 Stir in cream or yogurt, mix well, and cook for 2 more minutes.
13. 13 Serve hot with naan, roti, or rice.