Palak Paneer

Ingredients

• 500 g Fresh Spinach (washed thoroughly, blanched and pureed)
• 4 pieces Green Chilies (split; 2 for blanching, 2 for cooking)
• 2 tbsp Vegetable Oil (for sautéing)
• 2 pieces Whole Dried Red Chilies (for tempering)
• 1 tsp Cumin Seeds (adds earthy aroma)
• 5 cloves Garlic (minced)
• 1 large Onion (finely chopped)
• 1 tsp Ginger Paste (fresh or jarred)
• 2 medium Tomatoes (chopped)
• 1 tsp Salt (or to taste)
• 0.5 tsp Red Chili Powder (adjust for heat)
• 0.5 tsp Coriander Powder
• 0.25 tsp Cumin Powder
• 0.25 tsp Turmeric Powder (a pinch to avoid color loss)
• ½ cup Milk (full‑fat for richness; can substitute water for a lighter gravy)
• 2 tbsp Processed Cheese (grated; adds meltiness)
• 1 pinch Nutmeg (freshly grated if possible)
• 0.25 tsp Garam Masala
• 1 tsp Kasuri Methi (dry fenugreek leaves, crush before adding)
• 150 g Paneer (cut into 1‑inch cubes; can be store‑bought or homemade)
• 2 tbsp Fresh Cream (adds silkiness; optional)
• 1 tbsp Desi Ghee (for final tempering)
• 2 cloves Additional Garlic for Tempering (thinly sliced)
• 1 piece Additional Whole Chili for Tempering (optional for extra heat)

Instructions

1. Wash and Blanch Spinach

   Rinse the spinach 3‑4 times under running water. Bring a large pot of water to a rolling boil, add 2‑3 green chilies, then drop the spinach in. Blanch for 2‑3 minutes until just wilted.

   Time: PT12M

   Temperature: 100°C

2. Shock and Drain

   Immediately transfer the blanched spinach to a bowl of ice‑cold water. Let sit for 2 minutes, then drain thoroughly using a colander.

   Time: PT4M

3. Puree the Spinach

   Blend the drained spinach (no added water) until smooth. Set aside.

   Time: PT5M

4. Prepare the Aromatic Base

   Heat 2 tbsp oil in a large skillet over medium heat. Add whole dried chilies and cumin seeds; let them sizzle. Add minced garlic, chopped onion, ginger paste, and the remaining green chilies. Sauté until the onion turns golden brown.

   Time: PT8M

   Temperature: 180°C

5. Cook Tomatoes

   Add the chopped tomatoes and salt. Cover and cook for 2 minutes until the tomatoes soften.

   Time: PT2M

   Temperature: 180°C

6. Add Dry Spices

   Stir in red chili powder, coriander powder, cumin powder, and turmeric. Add a splash (≈2 tbsp) of water to keep the spices from sticking, and cook for 3 minutes.

   Time: PT3M

   Temperature: 180°C

7. Incorporate Spinach Puree

   Pour the spinach puree into the pan, mix well, and bring to a gentle boil. Cover and let simmer for 5 minutes until the gravy thickens.

   Time: PT5M

   Temperature: 180°C

8. Add Milk (or Water) for Creaminess

   Stir in ½ cup full‑fat milk (or water for a lighter version) and simmer for 3 minutes.

   Time: PT3M

   Temperature: 180°C

9. Finish the Gravy

   Add a pinch of nutmeg, grated processed cheese, garam masala, and crushed kasuri methi. Mix until the cheese melts, about 2 minutes.

   Time: PT2M

   Temperature: 150°C

10. Add Paneer and Cream

    Gently fold in the paneer cubes and 2 tbsp fresh cream. Cook on low heat for 3 minutes, stirring carefully so the paneer stays soft.

    Time: PT3M

    Temperature: 150°C

11. Final Tempering (Tadka)

    In a small plate, melt 1 tbsp desi ghee. Add 1 whole dried chili and the sliced garlic; fry for 10 seconds until fragrant. Pour this tempering over the cooked palak paneer.

    Time: PT2M

    Temperature: 180°C

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

10 g

Fat

15 g

Fiber

3 g