What we need:-
Paneer cubes
Palak/spinach
Ginger
Garlic
Green chillies
Cumin seeds
Tej patta/bay leaf
Onion (chopped)
Tomatoes (chopped)
Turmeric powder
Red chilli powder
Asafoetida/hing
Garam masala powder
Fresh cream or yogurt
Salt (as per taste)
How we make it:-
At first heat oil in a pan and shallow fry the paneer cubes.
Then rinse the spinach/palak very well in water. Then boil water in a pan with
some salt. Switch off the fire and add the spinach/palak leaves in the hot
water. Close with a lid and let the spinach leaves sit in the water for
2-3 mins. Drain the blanched spinach leaves. Immediately add the spinach
leaves in a pan or bowl containing ice cold water. This method helps in
preserving the green color of the spinach. Drain and then puree the spinach in
a blender or a hand held blender with ginger, garlic and green chilies. Now make
a smooth palak puree. Then heat oil or ghee in a pan or kadai. Fry the
cumin first. Then add the tej patta/indian bay leaf and onions. saute till the
onions get golden. Add the garlic and saute till its raw aroma goes away. now
add the chopped tomatoes. saute till the tomatoes soften. Add the turmeric
powder, red chili powder and asafoetida/hing. stir and saute for some
seconds. add the spinach puree. Add some water if required. Simmer for 6-7
minutes or more till the spinach is cooked. add salt. Lastly add garam
masala. stir and add the paneer cubes. Cook the spinach/palak gravy till the
paneer cubes become soft. Now add cream/ fresh yogurt. Simmer for 30 seconds or
a minute. Stir and serve the palak paneer hot with some rotis or naan.
