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Palak Paneer is a popular Indian vegetarian dish consisting of paneer (cottage cheese) in a smooth and creamy spinach gravy. It is a dish that is more popular in restaurants than it is in households.
1.
Spinach Puree:
2.
Start by plucking only the young and tender spinach leaves and discard the stems as they may leave a bitter taste. You may use the stems if using baby spinach.
3.
Add them to a large pot with water and rinse before draining with a colander (allow it to drain completely to avoid excess moisture while cooking)
4.
Heat up oil in a pan and saute the cashews, spinach and green chillies for about 3-4 mins or until the leaves wilt off thoroughly and the raw smell of spinach is gone.
5.
Let it cool before blending with water to a smooth puree. The puree should be smooth and thick so you may add 1 to 2 tbsp of water to help in blending.
6.
Palak Paneer
7.
Heat up oil into the same pan and then add the cinnamon stick, cumin seeds, cardamom and clove. Once the spices begin to sizzle, add the onions and fry until they turn golden.
8.
Next, sauté the ginger garlic paste until they smell fragrant before adding your tomatoes. Add salt and saute until they turn mushy.
9.
Add garam masala and sauté until aromatic.
10.
Pour water and cook covered until the onions are completely soft. There should be some water left in the pan.
11.
Lower the flame and add the kasuri methi and pureed spinach. Mix well and cook until it begins to bubble for 2-3mins. Avoid overcooking it as it will discolour.
12.
Add the paneer cubes and mix well then it is ready to serve with choice of sides.
Tip
The best result is achieved by not blanching your spinach and not overcooking it to avoid that bitter taste. Instead of blanching, we saute the spinach first and then puree it.
Cost-saving tips