Palak Paneer
Palak Paneer is a spinach and paneer curry prepared by blending spinach with spices and simmering with paneer cubes.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Spinach (fresh, washed and chopped) | 500 | Grams |
| Paneer (cubed) | 400 | Grams |
| Onion (medium-sized, finely chopped) | 2 | Count |
| Tomato (medium-sized, pureed) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (slit) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Cream (whole milk based) | 100 | Ml |
| Oil (for cooking) | 2 | Tbsp |
| Water (for blanching spinach) | 200 | Ml |
Instructions
- Blanch the spinach in boiling water for 2 minutes, then transfer to ice water to cool. Drain and puree the spinach to a smooth paste.
- Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until fragrant.
- Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.
- Stir in the spinach puree and mix well. Cook for 5 minutes on medium heat.
- Add paneer cubes and garam masala. Gently mix and simmer for another 5 minutes.
- Finish with cream, mix well, and cook for 2 more minutes. Serve hot.
Kitchen equipment
BlenderIce Water Bath