Palak Paneer Recipe

Step 1: Blanch the Spinach

Heat hot water in a pan. Add 4 bunches of palak (spinach) to the hot water and blanch for 2-3 minutes. Immediately transfer the blanched spinach to ice-cold water to stop the cooking process and retain its vibrant green color.

Step 2: Sauté Aromatics and Blend

Heat 1 tbsp of oil in a pan. Add 2 green chillies, 1 inch ginger, 8 garlic cloves, 1 chopped onion, and 1 chopped tomato. Sauté for 2 minutes until slightly softened. Cool the sautéed ingredients completely, then transfer them to a blender. Add the blanched palak to the blender and blend everything to a fine, smooth paste.

Step 3: Prepare the Spice Base

Heat 1 tbsp of oil and 1 tbsp of butter in a clean pan. Add 1 tsp of shahi jeera (caraway seeds). Then add 1/4 tsp of turmeric powder, 1 tsp of chilli powder, 1 tsp of coriander powder, 1/2 tsp of cumin seeds, and 1/2 tsp of garam masala. Fry for 1 minute until the spices are fragrant.

Step 4: Cook the Palak Gravy

Add the prepared palak paste to the pan with the spices and mix well. Pour in 3/4 cup of water and add salt to taste, mixing thoroughly. Cover the pan and cook for 5 minutes. After 5 minutes, stir in 2 tbsp of whisked curd and continue to cook for another 5 minutes.

Step 5: Add Paneer and Finish

Add 200 gms of cubed paneer to the simmering gravy. Cook for 2-3 minutes, allowing the paneer to absorb the flavors. Serve the Palak Paneer hot with roti, naan, or rice.

• Blanching spinach in ice-cold water helps retain its vibrant green color.

• Ensure the sautéed ingredients cool completely before blending for a smoother paste.

• Adjust the amount of green chillies to your preferred spice level.

• Add a touch of fresh cream at the end for extra richness.

• For a vegan option, replace paneer with firm tofu and use plant-based butter and yogurt.

• A pinch of kasuri methi (dried fenugreek leaves) can be added to the gravy for an enhanced aroma.