Palak Paneer

A creamy spinach dish from the subcontinent of India with mouth-watering flavours and tender paneer melts in your mouth. Palak paneer is not only the nation's favourite but also the best way to use spinach and paneer. This dish is easy to make, and you can whip this up in no time. This dish truly is a classic masterpiece awaiting a place in your heart.

Serves: 3

Ingredients

200g Spinach leaves

250g cubed Paneer

3 tbsp Sunflower oil

20g unsalted Butter

1 chopped Onion

¾ cup Tomato puree

2 chopped Green chilli

2 tsp Garlic ginger paste

3 tsp Jeera seeds

2 dried Red chilli

1 Bay leaf

½ tsp Hing

1 tsp Haldi powder

1½ tsp Chilli powder

2 tbsp Coriander powder

2 tsp Fenugreek powder

Salt to taste

Cream

Method

Step 1- Palak

Add water to a stock pot and boil on high heat. When the water starts to boil, add spinach leaves. Blanch, the leaves for 3-4 minutes, then take off the heat and drain. Once at room temperature, add to a mixer and blend to a smooth paste.

Step 2

To a pot, add oil and place on medium heat. Add jeera seeds, dried red chilli, bay leaf and hing cook for 2-3 minutes or till aromatic. Then add chopped onions and cook the onions till transparent and slightly golden brown.

Step 3

Turn the heat to low and add green chilli and garlic ginger paste. Cook for 2-3 minutes, then turn the heat to medium-high. Now add tomato puree and cook till the masala leaves out the oil.

Step 4

Turn the heat to low again and add haldi, chilli powder, coriander powder, fenugreek powder and salt. Mix well, add a little water and mix the masala well into a paste.

Step 5

Cook for another 5 minutes. Then add the spinach puree. Mix well and let it come to a boil. Then add some water and simmer on low heat.

Step 6- Paneer

To a pan, add butter, and place on medium once the butter melts. Add in paneer cubes and shallow fry the paneer for 2-3 minutes on each side.

Step 7- Assembly

Now add paneer cubes to the palak and stir well. Take off the heat and add cream. Give it a good stir and serve with roti or paratha.

Tips

1. Blanching the spinach preserves flavour and nutrients.

2. Cook whole spices on medium-low heat till aromatic.

3. Reducing the heat to low when adding ginger garlic paste makes the paste sizzle less.

4. Cooking the masala on low heat for as long as possible will enhance the flavour.

5. Shallow frying paneer is optional. You can replace paneer with tofu.