Palak Paneer – Home Cooking

Step 1: Prepare Palak Leaves

Wash and finely chop 1 bunch of palak leaves. Set aside.

Step 2: Prepare Paneer Puree

Cut 200 gms of paneer into cubes and place them in a grinder. Add a little water and grind until you get a nice creamy consistency. Add more water if needed to achieve a smooth, flowing puree. Set aside.

Step 3: Sauté Onions and Spices

Heat 2 tablespoons of oil and 1 tablespoon of ghee in a wide kadai. Once heated, add 1 teaspoon of cumin seeds and let them splutter. Add 2 thinly sliced large onions and sauté for a few minutes until they turn a light golden color. Then, add 1 teaspoon of ginger garlic paste and 2 slit green chilies. Sauté for a minute.

Step 4: Add Dry Spices

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

Step 5: Cook Tomato Puree

Add the puree of 2 tomatoes to the kadai. Mix it well with the onion and spice mixture. Cook until the raw smell of tomatoes goes away and the oil begins to separate, indicating the masala is well cooked.

Step 6: Incorporate Palak Leaves

Add the chopped palak leaves to the cooked masala. Mix everything well until the palak is fully incorporated and slightly cooked down.

Step 7: Add Paneer Puree and Simmer

Once the palak is cooked, add the prepared paneer puree to the kadai. Gently mix it in on a low flame until it's all well combined and blended. Cook on a medium-low flame for about 5 minutes, stirring occasionally.

Step 8: Finish with Garam Masala

Finally, add 1 teaspoon of garam masala powder to enhance the flavors. Mix it in and cook for another 2 to 3 minutes until the oil begins to separate on the surface, indicating the dish is ready.

Step 9: Serve

Turn off the stove. Serve the creamy Palak Paneer hot with chapati, fulka, roti, naan, or even rice.

• Ensure onions are sautéed to a light golden color for best flavor.

• Cook spices on a low flame to prevent burning and enhance their aroma.

• Cook the tomato puree until the raw smell disappears and oil begins to separate.

• Maintain a low flame when mixing in the paneer puree to prevent curdling and achieve a smooth consistency.

• For a spicier version, increase the number of green chilies or add a pinch of red chili powder along with Kashmiri chili.

• Add a touch of fresh cream at the end for an even richer, more decadent texture.