Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Dipping the pressure-cooked spinach in ice-cold water helps retain its vibrant green color.

• Shallow frying paneer before adding it to the gravy can prevent it from breaking and adds a slightly firm texture.

• For a richer taste, you can add a tablespoon of ghee at the end.

• Adjust the number of green chilies according to your spice preference.