Palak Paneer Recipe

Palak Paneer Recipe

Palak Paneer Recipe

Ingredients:

For the Spinach Purée:

• 250g spinach (palak)
• 3 cups water (for blanching)
• 1 teaspoon salt
• 1 teaspoon oil
• ½ teaspoon sugar (optional, helps retain green color)
• 2 green chilies

For the Gravy:

• 2 tablespoons oil or ghee
• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 1 small onion (finely chopped)
• 1 teaspoon ginger-garlic paste
• 1 tomato (pureed or finely chopped)
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• ½ teaspoon red chili powder (adjust to taste)
• ¼ cup fresh cream or 2 tablespoons yogurt (optional for creaminess)
• ½ teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste

For the Paneer:

• 200g paneer (cubed)
• 1 teaspoon oil or ghee (for shallow frying, optional)

For Garnishing:

• 1 tablespoon fresh cream
• ½ teaspoon butter
• A few drops of lemon juice

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Instructions:

Step 1: Blanch the Spinach

1. Boil 3 cups of water in a pot. Add 1 teaspoon salt and ½ teaspoon sugar.
2. Add the washed spinach leaves and let them boil for 1-2 minutes until they soften.
3. Remove and immediately transfer them to a bowl of ice-cold water. This helps retain the bright green color.
4. Once cooled, blend the spinach with 2 green chilies into a smooth purée. Set aside.

Step 2: Prepare the Gravy

1. Heat 2 tablespoons of oil or ghee in a pan.
2. Add cumin seeds and let them crackle.
3. Add finely chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
5. Add tomato purée and cook until the oil separates.
6. Add turmeric, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for another minute.

Step 3: Cook the Spinach Gravy

1. Add the prepared spinach purée to the pan and mix well.
2. Let it simmer on low heat for 4-5 minutes. If it’s too thick, add a little water.
3. Add garam masala, kasuri methi, and fresh cream (or yogurt). Stir well and cook for another minute.

Step 4: Add Paneer

1. If using raw paneer, add it directly to the spinach gravy.
2. If you prefer crispy paneer, lightly fry the paneer cubes in 1 teaspoon oil or ghee until golden brown before adding.
3. Mix gently and let it simmer for 2 minutes.

Step 5: Garnish and Serve

1. Turn off the heat and add 1 tablespoon of fresh cream and a small piece of butter on top.
2. Add a few drops of lemon juice to enhance the flavor.
3. Serve hot with roti, naan, or jeera rice.

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Tips for the Best Palak Paneer:

✅ Blanching the spinach – This keeps the green color vibrant and avoids bitterness.
✅ Use fresh paneer – Homemade or soft store-bought paneer works best.
✅ Adjust consistency – Add water or milk to adjust thickness.
✅ For extra flavor – Add a little garam masala and kasuri methi at the end.
✅ For a richer taste – Add a little butter and cream before serving.

Would you like a restaurant-style or dhaba-style variation? 😊

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