Palak Paneer

Palak Paneer:

Ingredients Needed:

For the palak puree:

200 to 250 grams fresh spinach/palak, about 7 to 9 oz spinach

1 or 2 green chilies, chopped

1 or 2 small to medium garlic cloves, roughly chopped (optional)

1/2 inch ginger, roughly chopped

3 cups water for blanching spinach 

3 cups water for ice bath

For the palak curry:

1 small to medium sized onion, finely chopped, about 1/3 cup finely chopped onion

1 small or medium sized tomato, chopped, about 1/3 cup finely chopped tomatoes

4 to 5 small to medium garlic cloves/lahsun, finely chopped

1/2 tsp cumin seeds/jeera

1/4 tsp turmeric powder (optional)

A pinch of asafoetida/hing (optional)

1/4 or 1/2 tsp garam masala powder (add more if required)

1 small to medium tej patta/Indian bay leaf

200 to 250 gms paneer or tofu,about 7 to 9 oz cottage cheese

1/3 to 1/2 cup water or add as required

1 or 2 tbsp cream, low fat 25% to 35% (i used amul cream)

2 tbsp oil ghee or unsalted butter

1 tsp kasuri methi leaves/dry fenu-greek leaves (optional. kasuri methi is crushed and added right towards the end just before adding cream) Salt as required.

How To Make:

Clean and wash spinach in water to remove any soil or impurities. To blanch the spinach, boil it in salted water for 2 minutes.

Drain it using a big perforated spoon or a strainer.

Immediately transfer drained spinach into cold water and keep for a minute.

Drain excess water and transfer blanched spinach to the medium size jar of a mixer grinder. Add ginger, green chilies and 1/4 cup water and grind until smooth puree.

Heat 2 tablespoons oil or ghee in a non-stick pan or kadai over medium flame. Add paneer cubes and shallow fry them until the sides turn light brown. Transfer them to a plate and keep aside. You can remove excess ghee or oil  from it by placing them on absorbent kitchen paper napkin.

Heat remaining 1-tablespoon oil the same pan over medium flame. Add finely chopped onion and stir fry until it turns translucent. Add crushed garlic and stir fry for 20-25 seconds.

Add spinach puree and salt. Stir and cook for 2-3 minutes.

Add 1/3 cup water. Mix well and bring it to boil. Stir occasionally in between.

When gravy starts to boil, add shallow fried paneer cubes and cook for 3-4 minutes.

Add lemon juice, kasuri methi and mix well. Turn off the flame and mix milk cream.

Transfer it to a serving bowl and serve with tandoori roti, plain paratha or butter naan.