Palak Paneer (No Onion No Garlic)

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Use fresh paneer for best results.

• Blanching palak in chilled water helps retain its vibrant green color.

• Gently mix paneer pieces to avoid breaking them during roasting and cooking.

• For a richer taste, you can add a splash of cream at the end.

• Adjust the amount of green chilies and Kashmiri red chili powder to suit your spice preference.