Ingredients
Spinach Puree
- 350 grams spinach
- 1 medium tomato
- 3 whole garlic cloves
- 1 inch ginger piece
- 1 green chili (adjust to taste)
- 3 whole cashews (optional, raw, unsalted, soaked for 5 minutes in hot water)
For Cooking
- 1 & ½ tablespoon oil (avocado oil recommended)
- 2 garlic cloves, finely chopped
- 1 large onion, finely chopped
- ½ cup water (or as needed)
- ¾-1 teaspoon garam masala
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder (adjust to taste)
- ¾ teaspoon salt (adjust to taste)
- ½ teaspoon sugar (optional)
Final Ingredients
- 2-3 tablespoons heavy cream (adjust to taste)
- 225 grams paneer, cut into cubes
- ½ tablespoon kasuri methi (crushed dried fenugreek leaves)
- lemon juice to taste
Instructions
- Blanch the Spinach: Bring a pot of salted water to boil, add the spinach leaves, and blanch for 2-3 minutes until wilted. Using a slotted spoon, transfer the spinach immediately to ice-cold water to halt cooking and preserve the vibrant green color.
- Prepare the Spinach Puree: Drain the spinach leaves and add them to a blender along with tomato, 3 whole garlic cloves, ginger, green chili, and optionally soaked cashews. Blend into a smooth paste and set aside.
- Sauté Aromatics: Heat a heavy-bottomed pan over medium heat, add oil, then sauté the remaining 2 chopped garlic cloves until they start to change color and become fragrant.
- Cook Onions: Add finely chopped onion to the pan and cook for 2-3 minutes until they turn soft and translucent.
- Combine Spinach Puree and Simmer: Stir the spinach puree into the pan, add about ½ cup water, and optionally a pinch of baking soda to maintain the green color. Cover and cook for 10 minutes on medium heat, stirring occasionally to prevent sticking.
- Add Spices: Mix in garam masala, turmeric, red chili powder, salt, and optionally sugar. Cook for another 1 minute to meld the flavors.
- Incorporate Cream and Paneer: Stir in heavy cream, then add paneer cubes, mixing gently. Let the curry simmer on medium-low heat for 3 minutes to warm the paneer and thicken the sauce slightly.
- Finish the Dish: Turn off the heat, stir in crushed kasuri methi and squeeze fresh lemon juice according to taste for brightness.
- Serve: Serve the hot palak paneer with naan, roti, or steamed rice for a delicious meal.
Notes
- Blanching spinach and shocking it in cold water retains flavor and color.
- Adding soaked cashews to the puree creates a creamier texture but is optional.
- Using baking soda helps maintain vibrant green color but use sparingly to avoid off flavors.
- Adjust the green chili quantity for desired spice level.
- Paneer can be lightly fried before adding if preferred for extra texture.
- Garnish with fresh cream or chopped cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
