Step-by-Step Instructions

1. 1.Cut and Marinate Paneer

   Cut 400g of fresh paneer into medium-sized cubes. Transfer the paneer cubes to a bowl. Add 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garam masala. Gently mix to coat all paneer pieces evenly. Set aside to marinate.

2. 2.Blanch Palak Leaves

   Take 1 large bunch of palak leaves, washed and cleaned. Add them to a pot of boiling hot water. Ensure the leaves are completely immersed. Cook for 2-3 minutes until wilted.

3. 3.Cool Palak Leaves

   After 2-3 minutes, turn off the stove. Immediately remove the blanched palak leaves from the hot water and drop them into a bowl of chilled water. This stops the cooking process and helps retain their vibrant green color.

4. 4.Prepare Palak Puree

   Transfer the cooled palak leaves to a mixer jar. Add a handful of fresh coriander leaves, 2 green chilies (cut up), and 1 tbsp finely chopped ginger. Grind everything to a fine, smooth puree. Keep the palak puree aside.

5. 5.Prepare Cashew Paste

   Take 15 whole cashew nuts that have been soaked in water. Grind them into a fine, smooth paste. Keep the cashew paste aside.

6. 6.Roast Marinated Paneer

   Heat 1 tbsp ghee in a pan on medium-low flame. Gently drop the marinated paneer pieces into the pan. Lightly roast the paneer, turning them frequently to ensure all sides are golden brown, for about 5 minutes. Once roasted, remove the paneer from the pan and keep it aside.

7. 7.Sauté Whole Spices and Tomatoes

   In a wide kadai, add 1 tbsp oil and 2 tbsp ghee. Add the whole spices: 1 piece of cinnamon, 2 cardamom, and a few cloves, along with 1 tsp cumin seeds. Keep the flame on low and lightly roast the whole spices until fragrant. Add 1 medium-sized chopped tomato and sauté for about 2 minutes, mashing the tomatoes gently as they cook.

8. 8.Add Ground Spices

   To the sautéed tomatoes, add 1/4 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp cumin powder, and 1 tsp salt. Keep the flame on low and mix everything well, cooking for about 30 seconds until the spices are fragrant.

9. 9.Cook Palak Puree

   Add the prepared palak puree to the kadai. You can dilute it with a little water if needed to achieve desired consistency. Give it a nice mix and let it cook on medium-low flame for about 5 minutes until the oil separates from the gravy.

10. 10.Incorporate Cashew Paste and Garam Masala

    Once the oil has separated (after 5 minutes), add the cashew paste to the palak gravy. Mix it in well. After 2 minutes, add 1/2 tsp garam masala powder and give it a good mix. Check for seasoning and adjust salt if necessary.

11. 11.Add Amchur Powder and Paneer

    Add 1/2 tsp amchur powder to balance the flavors and add a mild tanginess. Mix it in. After about a minute, gently drop in the roasted paneer pieces. Mix them well with the palak gravy, ensuring they are coated.

12. 12.Simmer and Serve

    Close the kadai with a lid and let the Palak Paneer simmer for about 5 minutes on medium-low flame. This allows the paneer to absorb all the beautiful flavors of the gravy. Once done, serve the delicious Palak Paneer hot with rotis, chapatis, or parathas.