Classic North Indian Palak Paneer
Creamy spinach gravy with pan-seared paneer cubes and aromatic spices.
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Ingredients
- 500 grams Fresh Spinach (Palak)
- 250 grams Paneer (Indian Cottage Cheese)
- 2 tablespoons Ghee or Oil
- 1 medium Onion, finely chopped
- 1 tablespoon Ginger-Garlic Paste
- 1 large Tomato, pureed
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Garam Masala
- 2 tablespoons Heavy Cream
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi)(optional)
- 2 pieces Green Chilies
- 1 teaspoon Salt
Instructions
- 1
Blanch the spinach leaves in boiling water for 2 minutes, then immediately plunge them into ice-cold water to retain the vibrant green color.
- 2
Drain the spinach and blend it into a smooth puree along with the green chilies, adding a splash of water if necessary.
- 3
Heat one tablespoon of ghee in a pan and lightly pan-sear the paneer cubes until they are golden on the edges, then set them aside in warm water to keep them soft.
- 4
In the same pan, add the remaining ghee and splutter the cumin seeds, then sauté the chopped onions until they turn translucent and light brown.
- 5
Add the ginger-garlic paste and sauté for a minute until the raw smell disappears, then stir in the tomato puree and cook until the oil separates.
- 6
Pour in the spinach puree and season with salt; simmer on low heat for 5-7 minutes, covering the pan to prevent splattering.
- 7
Add the pan-seared paneer cubes, garam masala, and crushed kasuri methi, stirring gently to coat the cheese without breaking it.
- 8
Finish by swirling in the heavy cream, cook for one more minute, and serve hot with naan or jeera rice.
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