Servings:
Ingredients
- 500 g palak spinach, washed thoroughly
- 250 g paneer Indian cottage cheese, cut into cubes
- 2 no medium onions finely chopped
- 2 tbsp crushed ginger and garlic adrak-lasoon
- 2 no green chillies chopped
- 2 no medium tomatoes Chopped
- 3 tbsp mustard oil or any neutral cooking oil
- 2 no bay leaves tej patta
- 1/8 tsp cinnamon powder dalchini
- 1/2 tbsp salt or to taste
- 1 tsp red chilli powder use less spicy variety
- 1/2 tsp turmeric powder haldi
- 1 tbsp coriander powder dhania
- 1/8 tsp hing asafoetida
- 200 ml milk preferably full-fat
- 2 ice cubes
Instructions
Prep the Spinach
- Wash spinach (palak) thoroughly 4-5 times until the water runs clear.
- Boil water in a large pot. Add spinach, blanch for 3-4 minutes until wilted and bright green.
- Drain spinach and transfer to a bowl of cold water to stop cooking.
- Once cool, blend to a smooth puree. Set aside.
Cook the Masala Base
- Heat mustard oil in a handi or deep pan over medium heat.
- Add bay leaves and sauté 10 seconds.
- Add crushed ginger and garlic. Sauté until fragrant and light brown, about 1-2 minutes.
- Stir in chopped onions. Cook 4-5 minutes, stirring often, until golden and soft.
- Add salt, red chilli powder, turmeric, coriander powder, hing, and cinnamon. Stir well and cook for 1 minute.
- Add Chopped tomato. Cook, stirring often, until oil separates from the masala—about 5-7 minutes.
Blend Masala & Combine
- Remove the masala from heat. Let it cool slightly—add 2 ice cubes to speed up cooling if needed.
- Blend to a smooth puree. (Be careful with hot mixtures; allow to cool to avoid splatters.
Finish the Curry
- Return the blended masala to the handi over medium heat. Add spinach puree. Stir and combine well.
- Pour in the milk. Mix thoroughly. Cook uncovered for 7-8 minutes, stirring occasionally, until the curry thickens slightly.
- Add paneer cubes. Simmer for 5 minutes, or until paneer is heated through and curry is creamy.
- If you like to make the dish slightly rich, add spoon full of the ghee, it round of the flavour, this option is compleatel optional
- I like to garnish my Palak paneer with a tempering of oil and red chilli flake, it adds a and the dish come out to be lighter version of the conventional palak paneer with the cream
- Serve your palak paneer hot with roti, naan, or jeera rice.
Tried this recipe?Let us know how it was!