Palak Paneer

Palak Paneer is a North Indian curry recipe made of blanched spinach and soft paneer cooked in onion tomato gravy. Spinach is blanched to retain its color which is pureed along with herbs and chili. It is then cooked in onion-tomato gravy seasoned with spices. Paneer is simmered in the palak gravy and topped up with fresh cream and kasuri methi. It is served best with roti or naan.

Ingredients :

For the palak puree :

• Palak Leaves - 1 bunch (approx. 250 gms)
• Green Chilies - 2
• Garlic Cloves - 2
• Ginger - 1/2 inch

For the the palak gravy : 

• Onion - 1 medium-sized
• Tomato - 1 medium-sized
• Garlic Cloves - 5
• Jeera - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Chili Powder - 1/2 tsp
• Hing a pinch
• Garam Masala Powder - 1/2 tsp
• Kasuri Methi - 1 tsp
• Paneer - 250 gms
• Fresh Cream - 2 tbsp
• Oil - 1 tbsp
• Butter - 1 tbsp
• Salt to taste

Method :

For making palak puree :

• Pick the palak and immerse in water for sometime so that soil settles down. Take out the palak in a strainer and wash again in running water.

• Boil enough water in a vessel. When its boiling add 1/4 tsp salt, stir. Switch off the flame and immerse the palak in hot water and leave it for 3-4 minutes. Meanwhile take a bowl of normal water and add few ice cubes and set aside to immerse drained palak leaves

• Strain the palak leaves. Reserve the stock to use it later. Immediately immerse it in ice cold water. Let it rest for 2 minutes.

• Drain the ice cold water and transfer the palak into a mixer jar along with roughly chopped green chilies, garlic and ginger. Grind it to a fine puree.

To make the palak curry :

• In a pan heat oil and butter. You can use only butter, but make sure not to burn it. Oil is added along to avoid burning of butter. Add jeera and let it splutter. 

• Add finely chopped onions and saute till golden. Add finely chopped garlic and saute till raw smell goes away. No need of browning it.

• Add finely chopped tomatoes and fry till tomatoes are mushy and oil oozes out. Add turmeric powder, chili powder, hing and saute well.

• Add palak puree and stir well.

• Add required amount of reserved stock, stir and cook for 8 mins or till the palak is cooked. 

• Add in salt, garam masala powder and mix well. Add paneer cubes, stir gently and simmer for 1-2 mintues till paneer becomes soft.

• Add in fresh cream and stir gently so that cream gets incorporated with palak gravy. Lastly crush kasuri methi between your palms and add. Stir and switch off the flame.

• Serve palak paneer hot with roti, naan or jeera rice. Top up palak paneer with fresh cream while serving.