by Austin Carter
New Recipe
Course: Main Course Cuisine: Indian Prep Time:20minutes Cook Time:25minutes Total Time:50minutes Servings: 4 Calories: 250kcal Author: Austin Carter
1 Cooking Pot or Saucepan 1 Frying Pan or Skillet 1 Blender or Food Processor 1 Cutting Board and Knife 1 Spatula or Wooden Spoon 1 Measuring Spoons and Cups 1 Strainer or Colander 1 Mortar and Pestle
Spinach Paneer Onion Tomatoes Garlic Ginger Green Chilies Spices
Salt Oil or Ghee Optional Garnishes
– Blanch Spinach: Bring a pot of water to a boil. Add fresh spinach leaves and blanch for 2 minutes until wilted. Transfer the spinach to a bowl of ice water to stop the cooking process. Drain the spinach, squeeze out excess water, and blend into a smooth puree.
– Fry Paneer: Cut paneer into cubes. Heat oil or ghee in a pan over medium heat. Fry the paneer cubes until golden brown on all sides. Remove from the pan and set aside. – Prepare Base: In the same pan, add more oil if needed. Sauté finely chopped onions until translucent. Add minced garlic, ginger, and chopped green chilies. Cook until aromatic..
– Add Tomatoes and Spices: Add diced tomatoes to the pan and cook until they soften. Stir in ground spices such as cumin, coriander, turmeric, and garam masala. Cook for a couple of minutes until the spices are fragrant. .
– Combine Spinach and Sauce: Pour the spinach puree into the pan with the onion-tomato-spice mixture. Mix well and let it simmer for a few minutes to combine flavors. Adjust consistency with water if needed.
– Add Paneer: Gently add the fried paneer cubes into the spinach sauce. Stir to coat the paneer with the sauce. Allow it to simmer for a few more minutes to let the flavors meld together. – Final Touches: Optionally, sprinkle some kasuri methi (dried fenugreek leaves) over the dish for added flavor. Adjust seasoning with salt if necessary.
– Serve: Palak Paneer is now ready to be served! Garnish with a dollop of fresh cream or yogurt if desired. Enjoy hot with rice or bread.