Palak Paneer

Cooking Process

1. Step 1: Blanch the Spinach:
   
   
   
   • In a pot of boiling water, blanch the spinach leaves for 2-3 minutes.
   
   
   • Transfer the blanched spinach to a bowl of ice water to retain its green color.
   
   
   • Drain and blend the spinach to a smooth puree. Set aside.
   
   
   
   


2. Step 2: Sauté the Paneer:
   
   
   
   • In a pan, heat 1 tbsp oil or butter over medium heat.
   
   
   • Add the paneer cubes and lightly fry until golden. Remove and set aside on paper towels to drain excess oil.
   
   
   
   


3. Step 3: Prepare the Masala:
   
   
   
   • In the same pan, add another tbsp of oil or butter.
   
   
   • Add cumin seeds and let them splutter.
   
   
   • Add the chopped onion and sauté until golden brown.
   
   
   • Stir in the ginger and garlic paste, and cook for 1 minute until fragrant.
   
   
   • Add pureed tomatoes, green chili, turmeric powder, cumin powder, and coriander powder.
   
   
   • Cook the mixture for 5-6 minutes until oil separates from the masala.
   
   
   
   


4. Step 4: Add Spinach Puree:
   
   
   
   • Pour the spinach puree into the masala and mix well.
   
   
   • Season with salt and garam masala, and simmer for 5 minutes until flavors are blended.
   
   
   
   


5. Step 5: Combine and Finish:
   
   
   
   • Add the fried paneer cubes to the spinach gravy.
   
   
   • Stir in the fresh cream for a rich and smooth texture.
   
   
   • Simmer for another 2-3 minutes.
   
   
   
   


6. Serve:
   
   
   
   • Remove from heat and garnish with fresh cream or a few paneer cubes.
   
   
   • Serve hot with naan, roti, or jeera rice.