Step-by-Step Instructions

1. 1.Prepare Palak Leaves

   Wash and finely chop one bunch of palak leaves. Set aside.

2. 2.Prepare Paneer Puree

   Take 200 grams of paneer cubes and place them in a grinder. Add a little water and grind until you get a nice, creamy, flowing consistency. Add more water if needed to achieve the desired consistency. Set aside.

3. 3.Sauté Onions and Spices

   Heat 2 tablespoons of oil and 1 tablespoon of ghee in a wide kadai. Once hot, add 1 teaspoon of cumin seeds and let them splutter. Add 2 thinly sliced large onions and sauté for a few minutes until they turn a light golden color. Add 1 teaspoon of ginger garlic paste and 2 slit green chilies, then mix well.

4. 4.Add Dry Spices

   Reduce the flame to low. Add 1/2 teaspoon of turmeric powder, 2 teaspoons of Kashmiri red chili powder, 2 teaspoons of coriander powder, and 1 teaspoon of salt. Mix everything well, cooking for just about a minute on low flame to prevent burning the spices.

5. 5.Cook Tomato Puree

   Add the puree of 2 tomatoes to the kadai. Mix it well with the onions and spices. Cook until the raw smell of the tomatoes is gone, the masalas come together, and the oil begins to separate, which should take a few minutes.

6. 6.Add Palak Leaves

   Add the chopped palak leaves to the cooked tomato-onion mixture. Mix everything well until the palak is incorporated and cooked down.

7. 7.Incorporate Paneer Puree

   Once the palak is cooked, add the prepared paneer puree to the kadai. Gently mix it in, maintaining a low flame, until the creamy paneer blends beautifully with the palak and spices.

8. 8.Simmer and Finish

   Cook the mixture on medium-low flame for about 5 minutes. Finally, add 1 teaspoon of garam masala powder to enhance the flavors. Cook for another 2 to 3 minutes until the oil begins to separate, indicating the dish is ready. Turn off the stove.

9. 9.Serve Palak Paneer

   Serve the creamy and delicious Palak Paneer hot. It pairs wonderfully with chapati, phulka, roti, naan, or even rice.