Palak Paneer

By Dassana Amit · vegrecipesofindia.com

45 minServes 4

Creamed spinach curry with paneer cheese, aromatic spices, and a silky tomato-based sauce.

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prepRinse spinach thoroughly in running water, discarding stringy stems.

prepBoil 3 cups / 720 ml water in a pan.

250 g spinach, rinsed

Blanch spinach in boiling salted water, 1 min

Blend spinach with ginger, garlic & chilies

Stir in spinach puree & water

Simmer 6–7 min, season with salt

Stir in garam masala

Add paneer, mix gently; turn off heat

Fold in cream & kasuri methi

Serve hot, garnish with cream, ginger & lemon

720 ml water (for blanching)

¼ tsp salt (for blanching water)

720 ml ice water

Shock in ice water, 1 min; drain

8 to 10 ice cubes

2.5 cm ginger, roughly chopped

1 to 2 small to medium garlic cloves, roughly chopped

1 to 2 green chilies, chopped

30 ml oil or ghee or butter

Heat oil, toast cumin seeds until fragrant

Add tej patta

Add onions, sauté until golden

Add garlic, sauté until raw aroma fades

Add tomatoes, sauté until softened

Add turmeric, chili powder & asafoetida

½ tsp cumin seeds

1 small to medium tej patta (Indian bay leaf)

80 g finely chopped onions

5 g finely chopped garlic

80 g finely chopped tomatoes

¼ tsp turmeric powder

½ tsp red chili powder

1 pinch asafoetida (hing) (optional)

120 ml water

salt as required

¼ to ½ tsp garam masala

200 to 250 g / 7 to 9 oz paneer, cubed

30 ml low-fat cream or 15 ml heavy whipping cream

5 ml kasuri methi leaves

1 to 2 tsp / 5 to 10 ml cream or butter for garnish (optional)

½ to 1 inch / 1.5 to 2.5 cm ginger, julienned

lemon or lime wedges

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