Recipe: Perfect Palak paneer

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Palak paneer.

Palak paneer You can cook Palak paneer using 21 ingredients and 18 steps. Here is how you cook it.

Ingredients of Palak paneer

  1. You need of For Palak Puree.
  2. You need 250 grams of spinach or 5 to 6 cups roughly chopped.
  3. It’s 1-2 of green chilies.
  4. It’s 1-2 of medium garlic cloves – roughly chopped (optional).
  5. You need 1 inch of ginger – roughly chopped.
  6. It’s 3 cups of water for blanching spinach.
  7. Prepare 3 cups of water for ice bath.
  8. It’s 2 tablespoon of oil or ghee (clarified butter).
  9. Prepare 1/2 teaspoon of cumin seeds.
  10. You need 1 of small to medium tej patta (Indian bay leaf).
  11. You need 1/3 cup of finely chopped onions or 1 small to medium sized onion.
  12. Prepare 1 teaspoon of finely chopped garlic.
  13. You need 1/3 cup of finely chopped tomatoes or 1 small to medium sized tomato.
  14. Prepare 1/2 teaspoon of red chili powder.
  15. You need 1 pinch of asafoetida (hing) – optional.
  16. You need 1/4 teaspoon of turmeric powder.
  17. It’s 1/4-1/2 teaspoon of Garam Masala Powder – add more if required.
  18. Prepare 200-250 grams of Paneer.
  19. You need 1 teaspoon of kasuri methi leaves.
  20. It’s as per taste of Salt.
  21. You need 2 tablespoons of fresh cream.

Palak paneer step by step

  1. Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems..
  2. Boil 3 cups water in a pan or microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir.When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute..
  3. After 1 minute, using a pasta tong, take the leaves.  Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute..
  4. Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies..
  5. Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside..
  6. Heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown..
  7. Add the cumin and let them splutter.Then add the tej patta or bay leaf.Add the finely chopped onions. Saute till the onions become golden..
  8. Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic..
  9. Add the chopped tomatoes. Stir and saute the tomatoes till they soften..
  10. Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and asafoetida/hing. Mix very well..
  11. Then add the palak puree and mix well.Add about ½ cup water or as required. Mix again..
  12. Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now..
  13. Stir and add garam masala powder..
  14. Stir again and then add the paneer (cottage cheese) cubes..
  15. Mix very well and switch off the heat..
  16. Lastly, add 2 tablespoons of low-fat cream. If using heavy whipping cream, then add 1 tablespoon of it.Stir gently again so that the cream gets incorporated in the gravy uniformly..
  17. Pour the palak paneer in serving bowls. While serving you can top it with some butter or cream..
  18. Stir and serve palak paneer hot with some roti. It also goes very well with Indian breads like tandoori roti, phulka, paratha, naan, jeera rice or matar pulao..

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