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Palak Paneer (Spinach & Indian cheese) recipe

Palak paneer


๐™‹๐™–๐™ก๐™–๐™  ๐™‹๐™–๐™ฃ๐™š๐™š๐™ง (spinach & Indian cheese) recipe is here!


There isย  something very comforting about spinach puree and milky paneer with ginger, gorgeous spices, lemon juice in winters! Well, there is more to the recipe than the nutshell above! So here we go!


Ingredients


- 250 gmย  Spinach, blanched* and pureed with few tablespoons of water, 2 peeled cloves of garlic and ยฝ inch of peeled ginger and a green chill (optional).


*Boil enough water and allow the spinach to blanch for 2-3 minutes. Remove and immediately put them in ice-cold water


- 250 gm of paneer, cubes

- 2 tbsp oil

- 2 small white onions chopped

- 1 tsp of ginger garlic paste (you can use coarsely grinded garlic from 3-4 cloves and half inch of ginger)

- 1 tomato, chopped

- Spices

o ยฝ of turmeric

o 1 tsp cumin seeds

o 1 tsp garam masala

o Pinch of asafoetida

o I bay leaf

o 1 tbsp dried fenugreek leaves

o 1 tsp red chilli powder

o 1 brown cardamom

  • Salt

  • 1 teaspoon coriander powder

  • 1 brown cardomon


Tempering

- ยฝ of ginger sliced for garnishing

  • 2-3 cloves of garlic chopped

  • Asafoetida

  • Butter

  • Oil


Garnish

- Juice of half a lemon

-Cream

-Garam masala


Method


Heat oil in a wok and add the cumin seeds.


Once they sizzle add the bay leaf, brown cardomon and cumin seeds.


In a few seconds add the chopped onions and cook until golden brown.


Add the garlic paste and cook for 1 minute.


Add the spices โ€“ turmeric, fenugreek and red chilli powder and mix well.ย  Add a little water to prevent burning of spices


Add the tomato and mix well and cookย  on medium heat untilย  you see oil on the surface (approx 4-5 minutes).


Add the spinach puree, mix well and cook for 5-7 minutes on low to medium flame with the lid on.


Add the lemon juice and garam masala and mix well.


Add the paneer generally along with the salt and mix well for a minute.


Meanwhile in another pan, add oil and butter, and once hot add garlic cloves and ginger juliennes and asafoetida and fry for a minute.


Turn the burner off.


Add the tempered spices. Drizzle some double cream. Sprinkle some garam masala.


Serve!


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