Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.