Lehsunia (Garlic) Palak Paneer
A garlic-forward version of the classic dish with a double tempering of burnt garlic.
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Ingredients
- 500 grams Fresh Spinach (Palak)
- 250 grams Paneer (Cottage Cheese) cubes
- 15 pieces Garlic cloves, finely chopped
- 3 pieces Green chilies
- 1 tablespoon Ginger-Garlic paste
- 1 large Onion, finely diced
- 1 medium Tomato, pureed
- 1 teaspoon Cumin seeds
- 3 tablespoons Ghee (Clarified Butter)
- 2 tablespoons Heavy Cream(optional)
- 1 teaspoon Kasuri Methi (Dried Fenugreek)
- 2 pieces Whole Dried Red Chilies
Instructions
- 1
Blanch the spinach in boiling water for 2 minutes, then immediately shock in ice-cold water to retain the vibrant green color.
- 2
Blend the blanched spinach with green chilies into a smooth puree without adding much water.
- 3
Heat 1 tablespoon of ghee in a pan and sauté the paneer cubes until lightly golden, then set them aside in warm water to keep them soft.
- 4
In the same pan, add another tablespoon of ghee and splutter half the cumin seeds; sauté the onions until translucent, then add ginger-garlic paste and tomato puree.
- 5
Add the spinach puree to the masala and cook for 5-7 minutes on medium heat until the raw smell disappears, then stir in the paneer and salt.
- 6
In a separate small tempering pan, heat the remaining ghee and add the rest of the cumin seeds and dried red chilies.
- 7
Add the finely chopped garlic to the tempering pan and fry until it turns a deep golden brown (burnt garlic aroma), then crush the Kasuri Methi into it.
- 8
Pour this hot garlic tempering over the simmering Palak Paneer, garnish with cream, and serve immediately with hot naan.
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