Palak Paneer

Palak Paneer

palak paneer Ingredients

2 cups of fresh spinach leaves
200 grams of paneer (cottage cheese), cut into cubes
2 medium-sized tomatoes, finely chopped
1 large onion, finely chopped
3-4 cloves of garlic, minced
1-inch piece of ginger, grated
2-3 green chilies, chopped
1/2 cup of fresh coriander leaves, chopped
1/2 cup of fresh mint leaves, chopped
1/2 teaspoon of cumin seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of garam masala
1/2 cup of fresh cream
2 tablespoons of cooking oil or ghee
Salt to taste
Prepare the Spinach

Start by cleaning the spinach thoroughly under running water to remove any dirt or impurities. Blanch the spinach in boiling water for 2-3 minutes until wilted. Then, immediately transfer the blanched spinach to a bowl of ice-cold water to retain its vibrant green color. Drain the spinach and blend it into a smooth puree. Set the palak puree aside.

Sauté the Paneer In a pan, heat one tablespoon of oil or ghee over medium heat. Add the paneer cubes and lightly fry them until they turn golden brown on all sides. Remove the paneer from the pan and set it aside.

Prepare the Masala Base In the same pan, add another tablespoon of oil or ghee if needed. Add the cumin seeds and let them splutter. Next, add the finely chopped onions and sauté until they become translucent. Stir in the minced garlic, grated ginger, and chopped green chilies. Cook until the raw aroma disappears.

Add Tomatoes and Spices Now, add the finely chopped tomatoes to the pan. Cook the tomatoes until they become soft and the oil starts to separate from the masala. At this point, add the turmeric powder, garam masala, and salt to taste. Mix well and cook for a few more minutes.

Blend in the Greens Add the prepared palak puree to the pan and mix it with the masala. Let it simmer for 5-7 minutes, allowing the flavors to blend together. If the mixture appears too thick, you can add a little water to achieve the desired consistency.

Incorporate Cream and Paneer Stir in the fresh cream to add richness and a creamy texture to the Palak Paneer. Gently add the sautéed paneer cubes to the spinach mixture, making sure they are coated evenly with the gravy.

Garnish and Serve Finally, garnish the Palak Paneer with chopped coriander and mint leaves for an enticing presentation. Serve it hot with naan, roti, or steamed rice for a wholesome and satisfying meal.


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