Palak Paneer Delightful Recipe for Flavorful Dish

Ingredients

• 250 g paneer, cubed
• 500 g fresh spinach leaves, washed and blanched
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 2 pieces green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 2 tablespoons ghee or vegetable oil
• 1 Prise salt to taste
• 1 Prise fresh cream (optional for garnish)
• 1 Prise coriander leaves for garnish

Instructions

1. Start by blanching the spinach: Bring a pot of water to a boil, add the spinach leaves, and boil for 2-3 minutes. Drain and immediately transfer to cold water to stop the cooking process. Once cool, blend the spinach into a smooth paste and set aside.
2. In a large pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onion and green chilies, sautéing until the onions turn golden brown.
4. Stir in the ginger-garlic paste and cook for another minute until fragrant.
5. Add the pureed tomatoes, turmeric powder, red chili powder, and salt. Cook until the mixture thickens and the oil starts to separate, about 5-7 minutes.
6. Now, add the blanched spinach paste to the pan and mix well. Let it cook for 4-5 minutes on low heat, allowing the flavors to meld.
7. Gently fold in the cubed paneer, ensuring it’s well-coated with the spinach sauce. Cook for another 3 minutes.
8. Sprinkle garam masala and mix gently. Adjust salt if necessary.
9. Remove from heat and optionally drizzle fresh cream on top for a touch of richness.
10. Garnish with coriander leaves before serving.