Saucepan@saucepan · Shared this recipeFollowIndian · dinnerPalak PaneerA simple Indian dish of spinach puree cooked with paneer cubes, garlic, onion, and spices, finished with cream and lemon juice.total40 minprep15 mincook25 minservings4Original recipe on cookwithmanali.comKeep this recipeAdd a copy of Palak Paneer to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings350 g spinach1 medium tomato5 large garlic cloves, divided, 3 whole and 2 finely chopped1 inch ginger1 green chili, or more to taste3 whole cashews, optional, raw, unsalted, soaked for 5 minutes in hot water1 & ½ tablespoon oil, I used avocado oil1 large onion, finely chopped0.5 cup water, or as needed0.75 tsp garam masala0.25 tsp turmeric powder0.25 tsp red chili powder, or to taste0.75 tsp salt, adjust to taste2 tbsp heavy cream, or adjust to taste225 g paneer, cut into cubes0.5 tbsp kasuri methi, crushed, dried fenugreek leaveslemon juice, to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: To a pot of boiling water, add a little salt and then add 350 grams spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Take them out using a slotted spatula and put them in ice cold water. This helps the leaves in retaining their green color.2Step 2: To a blender, add the blanched spinach (drain them before adding) along with 1 medium tomato, 3 garlic cloves, 1-inch ginger and 1 green chili. Puree to a smooth paste and set aside. Optional: you may add 3 raw cashews (unsalted) to this puree as well. Soak the cashews in hot water for 5 minutes before using in the recipe. This results in a creamier palak paneer.3Step 3: Heat a wide heavy bottom pan on medium heat. Once hot, add 1& ½ tablespoon oil and then add the remaining 2 garlic cloves (chopped). Sauté for a few minutes until it starts changing color.4Step 4: Then add 1 large onion (chopped). Cook the onion for 2 to 3 minutes until soft and translucent.5Step 5: Stir in the prepared spinach puree next and mix well. Also add around ½ cup water at this point. TIP: add a pinch of baking soda at this stage to retain the green spinach color in the curry. Cover the pan and let the gravy for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.6Step 6: Once the spinach is cooked, add ¾ teaspoon garam masala, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder and ¾ teaspoon salt (or to taste). Mix and cook for 1 minute. You may also add ½ teaspoon of sugar at this point, optional but recommended.7Step 7: Then add 2 to 3 tablespoons heavy cream and mix. Stir in 225 grams paneer (cut into cubes) and mix. Let the curry simmer for 3 minutes on medium-low heat.8Step 8: Turn off the flame, and add ½ tablespoon kasuri methi and a squeeze of fresh lemon juice (you can add mor or less depending on taste).9Step 9: Serve palak paneer hot with naan , roti or rice.getsaucepan.com/r/f06ca263-081f-41fe-9b2e-e41c7510c11e · Original: https://www.cookwithmanali.com/palak-paneer/
