Nutritious, wholesome, and lip-smacking good Palak Paneer. Learn how to cook this restaurant-style dish at home.
For Palak Paneer, we will be using the spinach leaves and tender stems only. Cut off those thick stems, and put all the spinach leaves and tender stems in a strainer. Wash well under running water, keep aside to drain.
Fill a bowl with ice-cold water, keep aside. Blanch the spinach for 2-3 minutes, with a tong transfer the spinach to the ice-cold water immediately. Take out the spinach and keep aside to drain. This step is essential as it helps to preserve the green colour of spinach.
In a food processor blitz the spinach with 2 green chillis until smooth puree forms, keep aside. I’ve got 418 grams of puree to prepare the dish.
Cut the paneer into cubes, keep aside.
Heat butter and oil in a pan, temper with cumin seeds.
Add chopped onion and sauté over medium heat until light brown in colour.
Add chopped garlic, sauté for a few seconds.
Add chopped tomato, ginger paste, coriander powder, turmeric powder, and salt. Mix and stir over medium heat until the tomatoes soften. Add the spinach puree, mix well.
If the spinach puree becomes thick, you can add water at this stage to adjust the consistency of the curry to your liking. The consistency of this dish should be medium-thick, not runny. Cook for 5-6 minutes over low-medium heat, stir in between.
Add the Paneer cubes, garam masala powder, and fresh cream, mix gently. Cook for 2 minutes more.
Remove from the heat. You can garnish Palak Paneer with a swirl of fresh cream.
Serve it hot with Roti, Naan, or Peas Pulao.