- To a pot of boiling water, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.
- Take them out and put them in ice cold water. This helps the leaves in retaining their green color.
- To a blender, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili. Puree to a smooth paste and set aside.
- Heat a pan on medium heat. Once hot, add the oil and then add the remaining 2 cloves of chopped garlic. Sauté for few minutes until it starts changing color.
- Then add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent. Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point. Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.
- Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute. You may also add ½ teaspoon of sugar at this point if you like.
- Then add the heavy cream and mix.
- Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix.
- Serve palak paneer hot with naan or roti or rice.
A punjabi main course curry
Palak Paneer
By Shraddha Shah
Dec, 24th
614
Servings
4 persons
Cook Time
45 minutes
Ingredients
14
- 16
Ingredients
- 350 grams spinach
- 1 medium tomato
- 5 large garlic cloves
- 1 inch ginger
- 1 green chili
- 1 tablespoon oil
- 1 large onion
- 1/2 cup water
- 3/4-1 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- salt to taste
- 2-3 tablespoons heavy cream
- 225 grams paneer
- 1/2 tablespoon kasuri methi
- lemon juice
Instructions
Notes/Tips
You can have it with roti and rice as well
