Palak Paneer Recipe (From Scratch)

Instructions

1. 01

   To a pot of boiling water, add a little salt and then add 350 grams spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Take them out using a slotted spatula and put them in ice cold water. This helps the leaves in retaining their green color.

2. 02

   Now, to a blender, add the blanched spinach (drain them before adding) along with 1 medium tomato, 3 garlic cloves, 1-inch ginger and 1 green chili. Puree to a smooth paste and set aside. Optional: you may add 3 raw cashews (unsalted) to this puree as well. Soak the cashews in hot water for 5 minutes before using in the recipe. This results in a creamier palak paneer.

3. 03

   Heat a wide heavy bottom pan on medium heat. Once hot, add 1& ½ tablespoon oil and then add the remaining 2 garlic cloves (chopped). Sauté for a few minutes until it starts changing color.

4. 04

   Then add 1 large onion (chopped). Cook the onion for 2 to 3 minutes until soft and translucent.

5. 05

   Stir in the prepared spinach puree next and mix well. Also add around ½ cup water at this point. TIP: add a pinch of baking soda at this stage to retain the green spinach color in the curry. Cover the pan and let the gravy for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.

6. 06

   Once the spinach is cooked, add ¾ teaspoon garam masala, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder and ¾ teaspoon salt (or to taste). Mix and cook for 1 minute. You may also add ½ teaspoon of sugar at this point, optional but recommended.

7. 07

   Then add 2 to 3 tablespoons heavy cream and mix. Stir in 225 grams paneer (cut into cubes) and mix. Let the curry simmer for 3 minutes on medium-low heat.

8. 08

   Turn off the flame, and add ½ tablespoon kasuri methi and a squeeze of fresh lemon juice (you can add mor or less depending on taste).

9. 09

   Serve palak paneer hot with naan , roti or rice.