Palak Paneer

Prep: 10 minutes | Cook: 20 minutes | Servings: 2

Ingredients:

2 bunches, Palak leaves, cleaned, (blanched then in ice cold water )

1 inches ginger, grated

2-3 garlic pods, roughly chopped

For Palak Paneer

1 tbsp Ghee

1 tbsp oil

¼ tsp cumin seeds

3-4 cloves

1 bay leaf

Pinch of asafoetida

1 small onion, chopped

2-3 garlic pods, chopped

1 medium Tomatoes, chopped

½ tsp Turmeric powder

1 tsp Red chilli powder

2 bunches Spinach, blanched and puree

½ cup hot water

250-300 gm Paneer, cut into cubes

1 tbsp Fresh Cream

Salt as per taste

For Garnish

Ginger, julienne

Fresh cream

Process

  • In pot blanch spinach leaves in boiling water for 2-3 minutes. Remove and transfer immediately into ice cold water.
  • Now into blender add ginger, garlic and make paste then add cooked palak and make smooth paste
  • For palak paneer heat ghee in pan and add bay leaf, cumin seeds, asafoetida. Stir for a minute until fragrance goes off.
  • Now add onion and garlic, saute until they turn translucence. Add tomatoes and stir till they turn soft. Add turmeric, red chilli powder and mix well.
  • Now add prepared palak puree, hot water, adjust salt and give a nice stir.
  • Transfer paneer cubes, sprinkle garam masala and allow it to cook for another a minute.
  • A finish with fresh cream and fold it into gravy.
  • Garnish with ginger julienne and fresh cream.
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