Step-by-Step Instructions

1. 1.Prepare Palak Paste

   Boil 250gm of palak (spinach) until tender. Separate the water and grind the boiled palak in a mixer to a fine paste. Set aside.

2. 2.Prepare Tomato Puree

   Take 1 boiled tomato, remove its skin, and blend it in a mixer to create a smooth puree. Set aside.

3. 3.Saute Cumin Seeds and Onions

   In a pan, add 1 tablespoon of oil. Once hot, add 1 teaspoon of cumin seeds (jeera) and saute for 30 seconds until fragrant. Add 2 sliced onions and a pinch of salt. Mix well, then cover and cook on low flame for 5 minutes until the onions are light brown and tender.

4. 4.Make Onion Paste

   Transfer the sauteed onions to a mixer and blend them into a smooth paste. Set aside.

5. 5.Prepare the Gravy Base

   In the same pan, add 2 tablespoons of oil. Add a small piece of cinnamon and 1 bay leaf. Then add 1 tablespoon of ginger garlic paste and saute for 1 minute. Add 1/4 teaspoon turmeric, 1 teaspoon coriander powder, and 1 teaspoon red chili powder. Saute for another 1 minute.

6. 6.Cook Tomato and Onion Pastes

   Add the prepared tomato puree to the pan. Mix well and cook for 5 minutes until the oil starts to separate from the mixture. Then, add the onion paste and mix thoroughly. Cook for 2 minutes, stirring continuously.

7. 7.Add Palak Paste and Paneer

   Add salt to taste and 1/2 teaspoon garam masala to the gravy base. Mix well. Pour in 1/2 cup of water and stir. Finally, add the palak paste and mix until well combined. Add the paneer cubes and gently stir.

8. 8.Finish with Cream and Ghee

   Add 2 teaspoons of cream and 2 teaspoons of ghee to the palak paneer. Stir gently to incorporate. The Palak Paneer is now ready to serve.