Palak Paneer
Servings:
3
Prep Time:
15 minutes
Cook Time:
25 minutes
Difficulty:
Medium
Ingredients
- 300-400g fresh spinach (palak)
- 1-2 green chilies
- 0.5 inch ginger
- 200-250g paneer, cut into cubes
- 2-3 tbsp oil or ghee
- 0.5 tsp cumin seeds
- 1 medium onion, finely chopped
- 1 tsp ginger-garlic paste
- 1 medium tomato, finely chopped
- 0.25 tsp turmeric powder
- 0.5-1 tsp red chili powder
- 0.5-1 tsp garam masala
- 0.5 tsp coriander powder
- Salt to taste
- 2-4 tbsp cream or 2-3 tbsp cashew paste
Instructions
- Boil water and add spinach leaves and green chilies, boil 2-3 minutes until wilted
- Transfer to ice-cold water immediately to preserve color, drain
- Blend spinach with ginger and little water to smooth or slightly coarse puree
- Optionally pan-fry paneer cubes until lightly golden, then place in warm water
- Heat oil/ghee, add cumin seeds and let them crackle
- Add onion and sauté until golden
- Add ginger-garlic paste and sauté until raw smell disappears
- Add tomato or tomato puree and cook until soft
- On low heat, add turmeric, chili powder, coriander, and salt
- Add spinach puree, mix well, and simmer on low for 5-8 minutes
- Add garam masala and cream or cashew paste, simmer 1-2 minutes
- Gently add paneer cubes and simmer 2-3 minutes
- Rest 5 minutes before serving, serve with naan or roti