Back to 4 servings 250 g spinach, or 5 to 6 cups roughly chopped spinach 1 green chilies, or 1 Serrano pepper or 1 to 2 Anaheim peppers - chopped 1 small to medium garlic cloves ), - roughly chopped (optional 1 inch ginger, - roughly chopped 3 cup water, for blanching spinach 3 cup water, for ice bath 2 tbsp oil or butter), or ghee (clarified butter 0.5 tsp cumin seeds 1 small to medium tej patta ), (Indian bay leaf 0.333 cup finely chopped onions, or 1 small to medium sized onion 1 tsp finely chopped garlic, or 4 to 5 small to medium garlic cloves 0.333 cup finely chopped tomatoes, or 1 small to medium sized tomato 0.25 tsp turmeric powder ), (ground turmeric 0.5 tsp red chili powder, or cayenne pepper or paprika 1 pinch asafoetida - optional), (hing 0.5 cup water, or add as required 0.25 or ½ teaspoon garam masala, - add more if required 200 g paneer, or tofu 2 tbsp low fat cream, or 1 tablespoon heavy whipping cream 1 tsp kasuri methi leaves salt as required 1 tsp cream or butter for garnish - optional), (low fat or heavy cream or cooking cream 0.5 inch ginger, - julienne lemon, or lime wedges or slices
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1 Step 1: Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.2 Step 2: Boil 3 cups water in a pan or microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir.3 Step 3: When the water comes to a rolling boil, turn off the heat. Add the spinach leaves in the hot water.4 Step 4: Let the spinach leaves sit in the water for about 1 minute. After 1 minute, using a pasta tong, take the leaves.5 Step 5: Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach.6 Step 6: Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.7 Step 7: Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.8 Step 8: Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.9 Step 9: Heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low heat making sure that the butter does not brown.10 Step 10: Add the cumin and let them splutter.11 Step 11: Then add the tej patta or Indian bay leaf.12 Step 12: Add the finely chopped onions. Saute till the onions become golden.13 Step 13: Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.14 Step 14: Add the chopped tomatoes. Stir and saute the tomatoes till they soften.15 Step 15: Once the tomatoes are softened and you see fat releasing from the sides of the mixture.16 Step 16: Then add the turmeric powder, red chili powder and asafoetida/hing and mix very well.17 Step 17: Then add the palak puree and mix well.18 Step 18: Add about ½ cup water or as required. Mix again.19 Step 19: Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.20 Step 20: Stir and add garam masala powder.21 Step 21: Stir again and then add the paneer (Indian cottage cheese) cubes.22 Step 22: Mix very well and turn off the heat. Be quick as we don't want heat the paneer for more 30 seconds to 1 minute. Overcooking paneer will make them chewy and dense.23 Step 23: Lastly, add 2 tablespoons of low-fat cream. If using heavy whipping cream, then add 1 tablespoon of it.24 Step 24: Stir and mix gently again so that the cream gets incorporated in the gravy uniformly.25 Step 25: Pour the palak paneer in serving bowls. While serving you can top it with some butter or cream.26 Step 26: You can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer.27 Step 27: Stir and serve palak paneer hot with some roti. It also goes very well with Indian breads like tandoori roti, phulka, paratha or naan.28 Step 28: Being a versatile dish, it also accompanies rice dishes from the Indian cuisine like cumin rice, vegetable pulao, ghee rice, saffron rice and even a simple steamed rice very well.getsaucepan.com/r/23bc7554-9d08-4bcf-b356-8d4bfb267ff9 · Original: https://www.vegrecipesofindia.com/palak-paneer/
