Step-by-Step Instructions

1. 1.Prepare Ingredients for Paste

   Gather and prepare the ingredients for the grinding paste: roughly chopped onions, peanuts, cashews, chopped ginger, garlic cloves, a cinnamon stick, and whole cloves.

2. 2.Prepare Spinach

   Wash and clean the fresh spinach leaves. Add them to a pressure cooker along with enough water to cover. Cook until tender, typically for 1-2 whistles.

3. 3.Sauté Paste Ingredients

   Heat 1-2 tablespoons of oil in a pan. Add the chopped onions, peanuts, cashews, ginger, garlic, cinnamon stick, and cloves. Sauté over medium heat until the onions are translucent and light golden brown, about 5-7 minutes.

4. 4.Fry Paneer

   In a separate pan, heat 1-2 tablespoons of oil. Add the paneer cubes and fry until they are golden brown on all sides. Remove the fried paneer and set aside.

5. 5.Prepare Blended Paste

   Transfer the sautéed onion-nut mixture to a blender jar. Drain the blanched spinach from the pressure cooker and add it to the same blender jar. Slice and add two medium tomatoes to the blender jar. Blend all ingredients to a smooth green paste.

6. 6.Cook the Gravy Base

   In the pan used for frying paneer (or a clean pan), add 1 teaspoon of cumin seeds to the remaining oil. Let them splutter. Then, add the blended onion-nut paste (from step 5, before adding spinach and tomatoes) to the pan. Cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the paste.

7. 7.Add Dry Spices

   Add salt to taste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of coriander powder to the cooking gravy. Mix well and cook for 2-3 minutes, allowing the spices to release their aroma.

8. 8.Combine Spinach Paste and Simmer

   Pour the blended green spinach-tomato paste into the pan with the gravy. Mix thoroughly until well combined. Cover the pan with a lid and simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken.

9. 9.Add Paneer and Final Touches

   Uncover the pan. Add the fried paneer cubes and any optional sliced fresh tomatoes to the gravy. Mix gently and cook for another 2-3 minutes until the paneer is heated through.

10. 10.Serve

    Serve the Palak Paneer hot, garnished with fresh chopped cilantro. It pairs well with naan, roti, or rice.