Step-by-Step Instructions

1. 1.Prepare the Spinach

   Wash 1 kg of spinach thoroughly. Pressure cook the spinach for 1 whistle. Immediately after cooking, dip the spinach in ice-cold water to help it retain its vibrant green color. Add 3 green chilies and a 2-inch piece of ginger to the cooked spinach. Grind this mixture into a smooth paste.

2. 2.Shallow Fry Paneer

   Heat oil in a pan. Add 500 gms of paneer pieces and shallow fry them from both sides until they are lightly golden. Once fried, remove the paneer pieces and keep them aside.

3. 3.Prepare the Gravy Base

   In a wok or kadai, take 2 tablespoons of oil. Add 2 red dry chilies, 1 bay leaf, and 1 teaspoon of cumin seeds. Add a pinch of asafoetida (hing). Then, add 1 cup of chopped onion and sauté until it turns pinkish in color. Add 1 teaspoon of chopped garlic and continue to sauté.

4. 4.Add Spices and Tomato Puree

   Add 2 cups of tomato puree (from 4 tomatoes) to the sautéed onions and garlic. Now, add all the dry masalas: 1 teaspoon turmeric powder, 1 teaspoon degi red chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala. Mix well and cook for 1-2 minutes until the oil starts to separate from the masala.

5. 5.Combine with Spinach Puree

   Crush and add 2 teaspoons of kasuri methi to the masala. Mix well. Now, add the prepared spinach puree to the gravy base. Mix thoroughly and cook for 2 minutes.

6. 6.Finish the Gravy

   Add 1 cup of cream to the spinach gravy and mix well. Add salt to taste. Crush and add another 1 teaspoon of kasuri methi. Finally, add the shallow-fried paneer pieces to the gravy.

7. 7.Final Tempering and Serving

   Prepare a final tempering (tadka) with a red chili and pour it over the palak paneer. Your palak paneer is now ready. Serve hot with roti or paratha, garnished with fresh cream, onion rings, and a sprig of coriander.