Hotel-Style Palak Paneer

Ingredients

• 4-5 bunches Spinach Leaves (washed and trimmed)
• 1 tsp Sugar (optional, added to blanching water)
• 1 tbsp Thick Ghee (Idhayam brand preferred)
• 1.5 tsp Cumin Seeds (whole seeds)
• 12 cloves Garlic Cloves (finely chopped)
• 200 g Paneer (cut into 1‑cm cubes)
• 1.5 tsp Butter (unsalted, about 30 g)
• 0.5 medium Onion (finely chopped)
• 0.25 large Tomato (chopped, adds slight sourness)
• 1 tsp Ginger Garlic Paste (store‑bought or homemade)
• 0.25 tsp Turmeric Powder (ground)
• 0.5 tsp Kashmiri Chili Powder (mild, gives red hue)
• 0.25 tsp Cumin Powder (ground)
• to taste Salt
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 2 Green Chilies (slit lengthwise)
• 50 ml Fresh Cream (plus 1 tsp for garnish)
• 60 ml Water (adjust consistency; approx ¼ tumbler)
• 1 tsp Idhayam Sesame Oil (optional drizzle for extra flavor)

Instructions

1. Prepare Ingredients

   Wash the spinach leaves, trim tough stems, measure 4‑5 bunches. Chop onion, tomato, green chilies and set aside. Cube the paneer. Measure all spices and keep ready.

   Time: PT5M

2. Blanch Spinach

   Bring a large pot of water to a rolling boil, add 1 tsp sugar, then add the spinach leaves. Blanch for exactly 1 minute.

   Time: PT3M

   Temperature: boiling

3. Drain and Blend

   Immediately drain the spinach in a colander, press out excess water, then transfer to a blender. Blend until a smooth paste forms.

   Time: PT5M

4. Cook Spinach Paste

   Heat a large skillet over high flame, add 1 tbsp thick ghee. When the ghee melts, add 1.5 tsp cumin seeds and let them turn golden. Add the 12 finely chopped garlic cloves, roast until fragrant. Stir in the spinach paste and cook, stirring continuously, until the raw smell disappears and the mixture takes on a glossy glaze.

   Time: PT8M

   Temperature: high flame

5. Sauté Onion

   In a separate small skillet, melt 1.5 tsp butter. Add the chopped onion and sauté until it turns light brown.

   Time: PT5M

   Temperature: medium

6. Add Tomato and Ginger‑Garlic Paste

   Add the quarter tomato to the onion and cook for 2 minutes. Then stir in 1 tsp ginger‑garlic paste and sauté for another 2 minutes until the raw aroma disappears.

   Time: PT4M

   Temperature: medium

7. Spice It Up

   Sprinkle 0.25 tsp turmeric, 0.5 tsp Kashmiri chili powder, 0.25 tsp cumin powder, salt to taste, 1 tsp crushed Kasuri Methi and the two slit green chilies. Stir well and cook for 2 minutes.

   Time: PT2M

   Temperature: medium

8. Combine All Elements

   Add 1.5 tbsp of the prepared spinach paste to the spiced onion mixture, then gently fold in the paneer cubes. Pour in 50 ml fresh cream and 60 ml water. Simmer on low‑medium heat until the gravy reaches a silky consistency, about 5 minutes.

   Time: PT5M

   Temperature: low‑medium

9. Finish and Garnish

   Turn off the heat, transfer the palak paneer to a serving bowl, and garnish with a teaspoon of fresh cream. Serve hot with chapati, naan or rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

12 g

Fat

25 g

Fiber

4 g