Palak Paneer Recipe (Spinach Paneer Recipe)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Pick only the tender spinach leaves and discard the stems (baby spinach stems can be kept). Rinse several times and drain well in a colander.
2. Heat half a tablespoon of oil in a pan, then sauté the green chilies, cashews and spinach for 3-4 minutes until fully wilted and the raw smell is gone.
3. Let the spinach cool completely, then blend it with the water into a smooth, thick puree, adding 1-2 tablespoons more water if needed.
4. Heat 1 tablespoon butter and half a tablespoon oil in the same pan. When melted, add the cinnamon, cardamom, cloves and cumin seeds.
5. When the spices sizzle, add the onions and fry until transparent to golden.
6. Add the ginger garlic paste and cook for 1-2 minutes until fragrant.
7. Add the tomatoes and salt and cook until they break down and turn mushy.
8. Add the garam masala and cook until fragrant, about 2 minutes.
9. Pour in the ¾ cup water and cook covered until the onions are completely soft, leaving some water in the pan.
10. Lower the heat, add the kasuri methi and spinach puree, and cook for 2-3 minutes until bubbling. Add a few tablespoons of hot water if too thick.
11. Add the paneer, mix gently, and cook briefly without overcooking. Turn off the heat, transfer to a bowl and optionally top with cream.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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