Palak Paneer

Palak Paneer Recipe

Ingredients:

200-250g paneer (cottage cheese), cubed

4 cups fresh spinach (palak) leaves

1 medium onion, finely chopped

2 tomatoes, pureed

2 green chilies (optional)

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

2-3 tablespoons fresh cream or yogurt (optional)

Salt, to taste

1-2 tablespoons oil or ghee

Water, as needed


Instructions:

1. Blanch the Spinach:

Wash the spinach leaves thoroughly.

Boil water in a large pan, and blanch the spinach for 2-3 minutes.

Immediately transfer the spinach to ice-cold water. This helps retain the green color.

Drain the spinach and blend it into a smooth puree.



2. Prepare the Masala:

Heat oil or ghee in a pan over medium heat.

Add cumin seeds and let them crackle.

Add finely chopped onions and sauté until they turn golden brown.

Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.

Add pureed tomatoes and cook until the oil separates from the masala (about 5-6 minutes).



3. Add Spices:

Add turmeric powder, red chili powder, cumin powder, and coriander powder.

Cook for a couple of minutes until the spices are well mixed.



4. Cook the Spinach:

Pour the spinach puree into the masala and stir well.

Add salt to taste and cook for 5-7 minutes on medium heat.

If the gravy seems too thick, add some water to adjust the consistency.



5. Add Paneer:

Add the paneer cubes into the spinach gravy and mix gently.

Let it simmer for 3-4 minutes so the paneer absorbs the flavors.



6. Finish the Dish:

Sprinkle garam masala and mix.

If you like, add fresh cream or yogurt to make the dish creamier.



7. Serve:

Garnish with a drizzle of cream and serve hot with roti, naan, or rice.



Enjoy your delicious homemade Palak Paneer!


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