Palak paneer recipe

PALLAK PANEER

Ingredients:

• 250 grams of fresh spinach leaves (palak)
• 200 grams of paneer (cubed)
• 1 large onion (finely chopped)
• 2 medium tomatoes (pureed)
• 2 green chilies (adjust to taste)
• 1-inch ginger (grated)
• 4-5 garlic cloves (minced)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala

Salt to taste

2 tablespoons of oil or ghee
2 tablespoons cream (optional, for richness)

Preparation:

Pluck only the young and tender spinach leaves, discarding the stems as they may taste bitter.

Rinse the spinach leaves well in running water.

In a large pot of boiling water, blanch the spinach for 2 minutes.

Immediately transfer the blanched spinach to chilled water to retain its vibrant green color.

Squeeze out excess water from the spinach and grind it into a fine paste along with green chilies.

Cooking:

• Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
• Add minced garlic and grated ginger. Sauté until aromatic.
• Add finely chopped onions and cook until they turn translucent.
• Stir in the tomato puree and cook until the oil separates.
• Add turmeric powder, red chili powder, and salt. Mix well.
• Add the spinach puree and cook for a few minutes.
• Add the paneer cubes and simmer for 5–7 minutes.
• Sprinkle garam masala and adjust salt if needed.
• Optionally, add cream for richness.
• Serve hot with fluffy basmati rice, paratha, roti, or naan.

Pro Tips:

Avoid blanching the spinach to retain its flavor and color.

Sauté the spinach leaves before pureeing to prevent bitterness.

Adjust the spice levels according to your preference.

Enjoy your homemade Palak Paneer! It’s rich, creamy, and bursting with flavors. 😊