My Family’s Traditional Palak Paneer

Instructions

1. 01

   Pour water in your cooking pot(see note #3 for sizing), add cloves and bring to a boil. Roughly chop the spinach leaves if they are too big. Cut off the hard parts of the stems and use only juicy, tender ones.

2. 02

   Once the water is boiling, immediately add spinach to it. Cook for 3-4 minutes until the leaves have wilted & turn darker green, and the stems are soft and pilable. Using tongs transfer the spinach to your food processor jar fitted with metal blade(add the cloves too). Reserve the blanching water to thin the sauce if needed.

3. 03

   Pulse or blend spinach on lowest speed.I don't maka smooth fine puree. But the spinach should be blended enough in a way that water is not seperating. You can blend the spinach to desired texture. If needed, the reserved can be used liquid while blending. Set the blended spinach aside.

4. 04

   Heat mustard oil in the same cooking pot over medium-high heat until lightly smoking. Lower the heat, wait about 2 minutes, then add the crushed cumin and fennel seeds along with the cilantro stems and chopped green chilies. Fry gently, taking care not to burn the spices. Remove the pan briefly from the heat if needed.

5. 05

   Next, add the chopped onions and sauté until lightly browned, about 6–8 minutes. Do not let them turn dark brown. Add the garlic and ginger paste and sauté for another minute.

6. 06

   Then add the chopped tomatoes, coriander powder, turmeric, and cinnamon powder. Cook over medium-low heat for 3–4 minutes, until the tomatoes are soft and mushy but not dried out

7. 07

   Add the puréed spinach, salt, and about ? cup of the reserved spinach liquid. Mix well and cook on low heat for 8–10 minutes, stirring frequently. You’ll see bubbling as the spinach cooks and it's bright color starting to fade. Once properly sautéed, tiny oil bubbles will start appear on the surface of the sauce.

8. 08

   Add the paneer cubes, crushed kasuri methi (if using), ghee, sugar, garam masala, and heavy cream. Stir well to combine and cook for another 3–5 minutes, until the paneer is heated through and the curry shows gentle bubbling. You’ll also notice a thin layer of oil on the surface. Turn off the heat and let the palak paneer rest for 10 minutes before serving. Serve alongside hot homemade Indian flatbreads, steamed fluffy basmati rice or jeera rice.