Punjabi Style Palak Paneer

Step 1: Prepare Spinach

Wash the spinach leaves thoroughly. Bring a pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the spinach leaves to the boiling water and blanch for 2 minutes on medium flame. Immediately transfer the blanched spinach to a bowl of cold water to stop the cooking process and retain its vibrant green color.

Step 2: Make Spinach Paste

In a blender, combine the blanched spinach, 1/2 bunch of coriander leaves, and 2-3 green chilies. Blend until a smooth, fine paste is formed. Strain the paste through a fine-mesh sieve to remove any fibrous parts, ensuring a silky smooth gravy.

Step 3: Prepare Paneer

Cut the paneer block into desired cubes. For this Punjabi style Palak Paneer, the paneer is not fried, keeping it soft and fresh.

Step 4: Sauté Aromatics

Heat a pan and add 1 tablespoon of refined oil. Once hot, add 1 tablespoon of butter and 1 tablespoon of ghee. The oil helps prevent the butter and ghee from burning. Add 1 teaspoon of cumin seeds and let them splutter. Then add 1 tablespoon each of chopped garlic and chopped ginger, along with the chopped green chilies. Sauté on high flame until the garlic turns golden brown and the raw smell disappears. Add 2 dried red chilies and continue to sauté. Add 1 large sliced onion and cook until it becomes translucent and slightly browned.

Step 5: Cook Spices and Curd

Add 1 teaspoon of Kashmiri red chili powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of cumin powder to the pan. Immediately add 2 tablespoons of water to prevent the spices from burning. Add 1/2 teaspoon of salt and 1 tablespoon of maida (all-purpose flour) to help thicken the gravy. Mix well. Reduce the flame to low and add 2 tablespoons of whisked curd. Stir continuously to ensure the curd does not split and mixes well with the masala.

Step 6: Combine with Spinach Paste

Crush 1 tablespoon of Kasuri Methi between your palms and add it to the pan. Pour in the strained spinach paste and mix thoroughly with the masala. Cook for 2 minutes, stirring occasionally. Add 2 tablespoons of milk powder and mix well. If a thinner gravy is desired, add about 1/2 cup of hot water and stir to achieve the preferred consistency.

Step 7: Add Paneer and Finish

Gently add the paneer cubes to the gravy. Add 1/2 teaspoon of butter and a drizzle of fresh cream on top. Cover the pan and let it simmer on medium flame for 2 minutes, allowing the paneer to absorb the flavors. After 2 minutes, remove the lid. Add 1/2 teaspoon of ghee and 1/2 teaspoon of garam masala powder. Stir gently to combine. The Punjabi Style Palak Paneer is now ready to serve.

Step 8: Serve

Serve the hot Palak Paneer garnished with fresh cream and a sprig of coriander. It pairs wonderfully with chapati, naan, or jeera rice.

• Blanching spinach in salted boiling water and then immediately transferring it to cold water helps retain its vibrant green color.

• Do not fry the paneer for this recipe; adding it directly keeps it soft and tender.

• When adding curd to the gravy, ensure the flame is low to prevent it from splitting.

• Adjust the consistency of the gravy by adding hot water if you prefer it thinner, especially when serving with rice.

• For a spicier version, increase the number of green chilies or add a pinch of red chili powder.

• To make it vegan, replace paneer with firm tofu, and use plant-based butter, ghee, curd, and milk powder alternatives.