Palak Paneer – Restaurant Style

Step 1: Blanch the Spinach

In a pot of hot water, add 4 bunches of spinach. Blanch for 2-3 minutes, then immediately transfer the spinach to a bowl of ice-cold water to stop the cooking process and retain its green color.

Step 2: Sauté Aromatics for the Paste

Heat 1 tbsp of oil in a pan. Add 2 green chillies, 1 inch of sliced ginger, 8 garlic cloves, 1 sliced onion, and 1 sliced tomato. Sauté for 2 minutes.

Step 3: Blend the Paste

Once the sautéed mixture has cooled completely, transfer it to a blender. Add the blanched spinach and blend everything into a fine, smooth paste.

Step 4: Prepare the Spice Base

In a clean pan, heat 1 tbsp of oil and 1 tbsp of butter. Once melted, add 1 tsp shahi jeera, 1/4 tsp turmeric powder, 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala. Fry the spices for one minute until fragrant.

Step 5: Cook the Spinach Gravy

Pour the prepared palak paste into the pan with the spices. Mix well. Add 3/4 cup of water and salt to taste. Stir to combine, then cover and cook for 5 minutes.

Step 6: Add Curd and Paneer

Stir in 2 tbsp of whisked curd and cook for another 5 minutes. Then, add 200 gms of paneer cubes, mix gently, and cook for a final 2-3 minutes.

Step 7: Serve

Serve the Palak Paneer hot, garnished with a drizzle of fresh cream, alongside roti or naan.

• Blanching the spinach and immediately transferring it to ice-cold water helps retain its vibrant green color.

• Whisk the curd before adding it to the gravy to prevent it from curdling.

• Don't overcook the paneer, as it can become tough and rubbery.

• For a vegan version, substitute paneer with tofu and use oil instead of butter and a plant-based yogurt.

• Add a tablespoon of fresh cream at the end for a richer, creamier gravy.