Palak Paneer

Palak paneer is a vegetarian dish originating from the Punjab region of the Indian Subcontinent , consisting of spinach, tomato gravy sauce and paneer in a thick paste made from puréed spinach and seasoned with garlic, garam masala, and other spices.
The dish is tasty and healthy, I still remember how in our childhood our mom used to tell if you eat spinach you'll be strong and intelligent like Popeye!!

Let's look at the recipe with stepwise pictures!

Ingredients:

• Palak/spinach, 300 gms
• Paneer, 200 gms, cubes
• Onion, 2-3 sliced
• Tomatoes, 2, chopped
• Green chillies, 2-3
• Cumin seeds, 1 tspn
• Ginger pieces, 1 tblspn
• Garlic cloves, 5-6
• Red chilli powder, 1 tspn
• Coriander powder, 1 tspn
• Roasted cumin powder, 1/2 tspn
• Black pepper powder, 1/2 tspn
• Garam masala powder, 1 tspn
• Salt, 1 tspn
• Kasuri methi/dried fenugreek leaves, 3 tblspn
• Bay leaf, 1
• Sugar, 1/2 tspn
• Fresh cream, 3 tblspn (optional)

Recipe:

Spinach Purée

• Wash spinach in running water.
• In a vessel, add 1 jug of water.
• Bring it to a boil.
• Add spinach to it and cook it for 2 mins. Not more than that.
• Take it out on a strainer.
• Pour cold water over it to retain its natural green color.
• Blend the leaves to a smooth puree.
• Keep aside.

Onion-tomato Paste

• In a pan, add oil.
• When its hot, add cumin seeds.
• Add onion, garlic, ginger pieces.
• Fry onion till they are soft, do not brown them.
• Add green chillies and tomatoes and fry till tomatoes are soft.
• Switch off the flame, let it cool down.
• Grind it to a smooth paste.

Palak Paneer

• In a wok or pan, add oil.
• Add paneer cubes and fry them till they are golden.
• Take them out and put in cold water so they are nice soft ad spongy. Take it out on a plate. Keep aside.
• In the same oil, add bay leaf.
• Add onion-tomato paste.
• Add red chilli powder, coriander powder, black pepper powder, roasted cumin powder and salt and kasuri methi.
• Fry for 2 mins.
• Add spinach puree.
• Mix all well. Cook for 5-7 mins without covering it.
• Add paneer cubes, garam masala powder. Cook till you oil forming on top.

• I topped it with some grated paneer.
• Annnnd it's ready! I know its looking quite lon recipe but believe me it's not! You just need to prepare the puree and the paste and it takes only 15 mins!
• Dish out in a serving bowl.
• Add fresh cream.
• Grate or crumble some paneer for garnishing.
• Serve hot with naan, roti, paratha or rice!

Notes:

• Do not over cook spinach in the hot water and pour cold water after straining to stop the cooking process.