Palak Paneer Recipe - Indian Style

Step 1: Prepare Palak Paste

Boil 250gm of palak (spinach). Add kasuri methi while boiling for good color. Drain the water and grind the boiled palak into a fine paste in a mixer.

Step 2: Prepare Tomato Puree

Boil 1 tomato. Remove its skin and then blend it into a smooth puree in a mixer.

Step 3: Saute Cumin and Onion

Heat 1 tablespoon of oil in a pan. Add 1 tsp of cumin seeds (jeera) and saute for 30 seconds. Add 2 sliced onions and a pinch of salt. Mix well and cook for 5 minutes on low flame with a lid on until the onions turn light brown.

Step 4: Make Onion Paste

Once the onions are cooked and light brown, remove them from the pan and blend them into a paste in a mixer.

Step 5: Prepare Spice 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.

Step 6: Add Dry Spices

Add 1/4 tsp turmeric powder, 1 tsp coriander powder, and 1 tsp red chili powder to the pan. Saute for 1 minute, mixing well with the ginger garlic paste.

Step 7: Cook Tomato Puree

Add the prepared tomato puree to the pan. Mix it thoroughly with the spices and cook for 5 minutes until the oil starts to separate from the mixture.

Step 8: Add Onion Paste

Now, add the onion paste to the pan. Mix well with the tomato-spice mixture and cook for 2 minutes, or until the mixture starts to leave the sides of the pan.

Step 9: Season and Add Water

Add salt to taste and 1/2 tsp garam masala. Mix thoroughly. Then, add 1/2 cup of water and mix again to combine all ingredients.

Step 10: Incorporate Palak Paste

Add the palak paste to the pan. Mix it well with the gravy base.

Step 11: Adjust Consistency

Add another 1/2 cup of water as required to achieve your desired gravy consistency. Mix everything thoroughly.

Step 12: Add Paneer and Cream

Gently add the 200gm paneer cubes and 2 tsp of cream to the palak gravy. Mix carefully to avoid breaking the paneer.

Step 13: Finish with Ghee

Finally, add 2 tsp of ghee to the palak paneer. Stir gently. Your Palak Paneer is now ready to serve.

• When boiling palak, add kasuri methi for a better color.

• Use the water from boiling palak to adjust the gravy's consistency for added flavor and nutrients.

• Cook the tomato and onion pastes until the oil separates from the mixture, indicating they are well-cooked and flavorful.