Step-by-Step Instructions

1. 1.Boil Spinach

   Add water to a pan, then add the chopped spinach. Add more water if needed to cover the spinach, and cover the pan. Boil for 5-7 minutes until the spinach is softened. Drain the boiled spinach and set it aside to cool, preferably in the fridge.

2. 2.Shallow Fry Aromatics

   Heat a pan with a tiny bit of olive oil. Add the chopped onion and shallow fry for 2-3 minutes until translucent. Add the chopped tomatoes and one green chilli, then shallow fry for another 2-3 minutes until they soften. Remove from the pan and set aside to cool.

3. 3.Blend Spinach and Aromatics

   Once cooled, blend the boiled spinach with the remaining green chilli to a smooth paste. In the same blender jar (without washing), blend the cooled shallow-fried onion and tomato to a smooth paste.

4. 4.Prepare the Gravy Base

   Heat the pan again with a tiny bit of olive oil. Add cumin seeds and let them splutter for 30 seconds. Then, add the blended onion-tomato paste to the pan and sauté for 2-3 minutes.

5. 5.Add Spices and Ginger-Garlic Paste

   Add red chilli powder, turmeric powder, cumin powder, Kashmiri red chilli powder, coriander powder, and salt to the pan. Mix well and sauté for 2-3 minutes. Then, add the ginger-garlic paste. Add a splash of water to prevent the spices from burning. Continue to sauté until the spices are well cooked and the raw smell is gone, which should take about 5-7 minutes.

6. 6.Combine with Spinach Paste and Paneer

   Add the blended spinach paste to the cooked spices. Mix well and cook for 5-7 minutes, stirring occasionally. Add a little water if needed to adjust the consistency. Gently add the cubed paneer to the spinach gravy, stirring carefully to avoid breaking the paneer. Cook for 3-5 minutes.

7. 7.Finish and Serve

   Sprinkle garam masala powder over the palak paneer. Crush kasuri methi between your palms and sprinkle over the dish. Add a small piece of butter for flavor. Cover the pan and let it simmer on low heat for 5-7 minutes to allow the flavors to meld. Serve hot with roti.