Recipe

For Spinach Puree:

Other Ingredients:

Main Methods:

1. Making Spinach Puree

2. Before blanching, Remove the wilted and stringy stems if any. it's always better to use baby spinach.

3. Rinse the palak or spinach leaves very well in running water.

4. Wash the spinach and shake off excess water.

5. Bring 500 ml of water and 1 teaspoon of salt to a boil in a large pot.

6. Add the spinach and blanch for 30 seconds. Transfer cooked spinach to a colander.

7. Immediately Run ice-cooled water, over the spinach to stop the cooking process until they are cool.

8. Allow the spinach leaves to be in the cold water for a minute.

9. This method helps in preserving the green colour of the spinach.

10. Gently squeeze out excess moisture from spinach using your hands.

11. Put boiled spinach in the blender with green chili and make a fine paste.

12. Transfer into a bowl and set aside.

13. Making the Dish

14. Heat oil or ghee in a pan. If using butter, melt it on a low flame.

15. Add the cumin and let them splutter.

16. Now add chopped garlic and chopped ginger and sauté them until lightly brown.

17. Add the finely chopped onions. Sauté till the onions become golden.

18. Add the chopped tomatoes. Stir and sauté the tomatoes till they soften.

19. Once the tomatoes are softened and release fat from the sides of the mixture.

20. Add the turmeric powder, salt, coriander powder, and red chili powder to stir well.

21. Then add the spinach puree and mix well. Add a dash of water if required.

22. Simmer for 6 to 7 minutes or more till the palak or spinach is cooked.

23. When the palak starts leaving the side of the pan then add the paneer cubes.

24. Stir well and cook further for about 1-2 mins, stirring occasionally.

25. Add cream, give a good stir gently again so that the cream gets incorporated uniformly.

26. Stir for a min then add Kasuri methi and mix well.

27. Palak paneer is ready to eat, put a dollop of butter, ginger juliennes, and cream on top for garnish.

28. Serve hot with any Indian bread or rice.

Notes:

1. Deep-Fried or pan-fried paneer could be used instead of fresh paneer. Fried paneers hold gravy very well and don’t disintegrate in the gravy.

2. Instead of paneer firm tofu could be used or a low-fat version of cottage cheese.

3. Spice levels could be adjusted by adding or subtracting chilies.

4. Add spices in moderation as palak tastes best without too many spices or herbs.

5. Do not overcook spinach to preserve the nutrients in it.

6. Soak the Paneer/ Tofu in warm water before cooking to make it soft.