Restaurant Style Palak Paneer Recipe

Palak Paneer is the combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour. Paneer is widely used and very popular in Punjab due to the abundance of milk and milk products in the area. The paneer in this recipe has been fried to add some extra flavour. You can however add the paneer pieces without frying if required. 

Ingredients:

For the Palak puree:

1 bunch fresh spinach or palak

1 or 2 green chilies

1 or 2 medium garlic cloves

1-inch ginger

For the Palak curry:

2 tsp butter or ghee

1 Indian bay leaf

1 tsp cumin seeds or Jeera

1 onion

1 tomato

1 garlic cloves

¼ tsp turmeric powder or haldi

½ tsp red chilli powder

½ tsp garam masala powder

200 to 250 gms paneer or tofu

Salt as required

Instructions

Making the Palak (spinach) puree:

·         Rinse the palak or spinach leaves very well in running water. If the stems are stringy, then discard the stems.

·         Boil 5 cups water, and then add the palak leaves in the hot water. Allow the palak leaves sit in the water for 2-3 mins.

·         Strain the palak leaves.

·         Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. Allow the spinach leaves to be in the cold water for a minute or two.

·         Add the spinach in a blender or grinder jar leaving behind water.

·         Add chopped ginger, garlic and green chilli.

·         Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.

Making the Palak Gravy:

·         Heat oil or ghee or butter in a pan or kadai. And saute paneer just for 2 to 3 mins.

·         Add the cumin seeds and bay leaf. Let them splutter.

·         Add the finely chopped onions and garlic. sauté till the onions become golden.

·         Add the chopped tomatoes. Stir and saute the tomatoes till they soften.

·         Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the palak pure and stir well.

·         Add about ⅓ to ½ cup water or as required. Stir again. Boil for 3 minutes.

·         Then add the turmeric powder, red chilli powder.

·         Simmer for 5- minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now. Stir in between.

·         Stir again and then add the paneer/cottage cheese cubes.

·         Stir and add garam masala powder.

·         Stir gently and simmer on a low flame till the paneer cubes become soft and succulent. About 1 to 2 minutes.

·         Stir and serve the palak paneer hot with some rotis, naan or jeera rice. You can top the palak paneer with some butter or cream also while serving. Also drizzle a few drops of lime or lemon juice.