- 200g paneer
- 500g fresh spinach leaves
- 1 onion, chopped
- 1 tomato, chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil or ghee
- Wash the spinach leaves thoroughly and blanch them in boiling water for 2-3 minutes. Drain the water and keep the spinach leaves aside to cool.
- Once the spinach leaves have cooled, blend them into a smooth puree using a blender or food processor. Keep it aside.
- Cut the paneer into small cubes and shallow fry them in a pan until they turn slightly golden brown. Keep them aside.
- In a separate pan, heat 2 tablespoons of oil or ghee and add cumin seeds. Once they start to splutter, add chopped onions and green chilies. Sauté until the onions are translucent.
- Add ginger-garlic paste and sauté until the raw smell goes away.
- Add chopped tomatoes and cook until they are soft and mushy.
- Add coriander powder, garam masala powder, and salt. Mix well and cook for a few minutes.
- Add the spinach puree to the pan and mix well. Cook for a few more minutes until the gravy thickens.
- Add the fried paneer cubes to the gravy and mix well.
- Cover the pan and let the palak paneer simmer on low heat for 5-7 minutes.
- Garnish with a dollop of cream and serve hot with naan, roti, or rice.
Your delicious Palak Paneer is now ready to serve! Enjoy it with your favorite bread or rice.