Palak Paneer Recipe

Ingredients- Palak Paneer Recipe

• Spinach – 1 large bunch, blanched and pureed
• Cottage cheese (Paneer) – 400 grams
• Onion – 2 medium, finely chopped
• Tomatoes – 1 large, finely chopped
• Cinnamon – 1 stick
• Bay leaves – 2
• Red chili powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Garam Masala powder – 1/2 tsp
• Salt – To taste
• Ghee / Clarified Butter – 2 tbsp
• Cashews – 10
• Fresh Cream – 1 tbsp
• Water – 1 cup

To finely crush together

• Green chilies – 3 nos.
• Ginger – 1/2 inch piece
• Garlic – 5 to 6 cloves
• Cloves – 3 nos.
• Roasted Cumin seeds – 1 tbsp

How to Cook Palak Paneer

• Soak the cashews in a few spoonfuls of warm water for 3-4 hour. Grind them using the same water to make a smooth cashew paste. The cashew paste renders a velvety texture to the spinach gravy.
• In a skillet, heat 1 tbsp of ghee and heat it on a medium flame till it melts. Carefully drop in the paneer cubes and fry them for a minute. The exterior of the paneer cubes should turn golden and look slightly crispy. The inside should be soft and moist. It is important that the ghee should not be smoking hot if you want perfectly fried paneer cubes.
• Remove the fried paneer cubes onto a plate and keep aside. You may use a kitchen towel to drain the excess ghee out.
• In the same skillet add the remaining 1 tbsp of ghee and let it melt. Toss in the cinnamon stick and bay leaves and sauté for a few seconds till it gets fragrant. Add the chopped onions and sauté them till they turn golden brown. This may take 6-8 minutes. You will get a very nice aroma, which will tell you that the onions are not raw anymore.
• In the meanwhile, crush the garlic, ginger, green chilies, cloves and roasted cumin using a mortar and pestle. If you do not have it, you can grind the ingredients. I suggest you avoid making this paste while preparing the rest of the ingredients. Make it fresh and add it to the skillet to get maximum flavor.
• When the onions are done, add in the paste you just prepared. Fry for a couple of minutes till the raw smell of ginger and garlic disappears and it gives out a nice whiff.
• Next, toss in the tomatoes. Sprinkle some salt to speed up the cooking process. Cook the tomatoes till they turn mushy and oil begins to separate.
• Add in the red chili powder and turmeric powder and give it a good stir. Cook for a minute.
• It’s time to now add the pureed spinach to the skillet. Mix it well with the spicy jumble and add some water. Palak paneer is usually thick. 1 cup of water should be enough. After adding water, simmer it for around 8 minutes. Don’t forget to adjust the salt at this stage.
• Add the cashew paste and garam masala powder. Give it a good stir. Hurl the golden and crispy paneer cubes in the gravy. You will notice how silky the texture turns as soon as you add the cashew paste. It will smell incredibly earthy due to the fresh garam masala powder. Let it bubble away for 2 more minutes as the paneer absorbs in all the flavors.
• Switch the flame off. Finish it with a dollop of fresh cream. And voila! Palak paneer is ready to be served.