Palak Paneer
Palak Paneer is a popular vegetarian dish consisting of soft paneer cubes in a smooth and creamy spinach sauce. This curry can be paired with naan, roti or any rice of your choice.
Servings: 6
Ingredients
- ¾ lb palak/spinach
- ¼ cup cilantro
- 12 oz paneer (I used Malai Paneer)
- 1½ cup chopped onion
- 8 cloves garlic (finely chopped)
- 6 green chilies (adjust to taste)
- ½ inch ginger
- 2 red chilies
- ½ tsp cumin seeds
- ½ tsp cumin powder
- ½ tsp garam masala powder
- ¼ tsp turmeric powder
- ½ tsp Kasmiri red chili powder
- 1 cup water (adjust as needed)
- 3 tbsp oil
- 1 tbsp butter
- 1 tbsp cream
- salt to taste
Instructions
- Wash spinach leaves and set aside.
- Boil water in a pan. Once bubbles start to form, add the washed spinach and cook for 2 minutes.
- Remove the cooked spinach and blanch in an ice bath. Doing this helps stop the cooking process and retains the green color of the spinach. Allow the spinach to cool.
- Add green chilies, ginger, cilantro and spinach to a blender. Blend until smooth, adding ¼-½ cup water, as needed.
- Heat oil and butter in a pan. Once hot, add cumin seeds and red chilies.
- Once the cumin seeds become aromatic, add chopped garlic and sauté until raw smell fades.
- Now, add the chopped onions to the pan and cook until translucent.
- Next, pour in the blended spinach purée and cook for 2 minutes.
- Then, add turmeric powder, cumin powder, garam masala powder, and salt to the gravy. Mix well and cook for 3 minutes.
- Add Kashmiri chilli powder
- Cube the paneer and add to the pan. Cook for 2-3 minutes.
- Remove the gravy from the flame when the paneer becomes soft and transfer to a bowl.
- Pour cream over the curry and serve hot with roti, naan, or rice.