Step-by-Step Instructions

1. 1.Chop Palak Leaves

   Wash and finely chop 1 bunch of palak leaves.

2. 2.Prepare Paneer Puree

   Add 200 gms of paneer to a grinder. Add enough water to achieve a creamy, flowing consistency. Grind until smooth.

3. 3.Heat Oil and Ghee

   In a wide kadai, add 2 tablespoons of oil and 1 tablespoon of ghee.

4. 4.Temper Cumin Seeds

   Once the oil is heated, add 1 teaspoon of cumin seeds and sauté until they splutter and become fragrant.

5. 5.Sauté Onions

   Add 2 thinly sliced large onions and sauté for a few minutes until they turn a light golden color.

6. 6.Add Ginger Garlic Paste and Green Chillies

   Add 1 teaspoon of ginger garlic paste and 2 slit green chillies. Mix well and sauté for a minute until the raw smell disappears.

7. 7.Add Dry Spices

   Reduce the flame to low. Add 1/2 teaspoon of turmeric powder, 2 teaspoons of Kashmiri red chilli powder, 2 teaspoons of coriander powder, and 1 teaspoon of salt. Mix well and cook for about a minute on low flame to prevent the spices from burning.

8. 8.Add Tomato Puree

   Add the puree of 2 tomatoes. Mix well with the onions and spices. Cook until the raw smell of the tomatoes is gone and the oil begins to separate from the mixture.

9. 9.Add Chopped Palak

   Add the chopped palak leaves to the mixture and mix everything well until the palak wilts and blends with the masala.

10. 10.Incorporate Paneer Puree

    Once the palak is cooked, add the prepared paneer puree. Gently mix it in, maintaining a low flame, until it is well blended with the palak mixture.

11. 11.Simmer with Paneer

    Cook the mixture on a medium-low flame for about 5 minutes, stirring occasionally, allowing the flavors to meld.

12. 12.Add Garam Masala

    Finally, add 1 teaspoon of garam masala powder. Mix it well to enhance the flavors.

13. 13.Final Simmer and Serve

    Cook for another 2-3 minutes until the oil separates and the dish achieves a rich, creamy texture. Turn off the stove and serve hot with chapati, fulka, roti, naan, or rice.