Ingredients:

For the Spinach Puree:

• 250 grams fresh spinach (palak), washed and chopped
• 1-2 green chilies
• 1 small piece of ginger
• 2 cloves garlic

For the Paneer:

• 200 grams paneer, cubed
• 1 tablespoon oil or ghee

For the Gravy:

• 2 tablespoons oil or ghee
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2 cloves garlic, minced
• 1 small piece of ginger, minced
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional)
• 2 tablespoons heavy cream or yogurt (optional)
• Salt to taste

Instructions:

Step 1. Preparing the Spinach Puree:

• Boil water in a large pot. Add the chopped spinach and blanch for 2-3 minutes until the leaves wilt.
• Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process and retain the green color.
• Drain the spinach from the ice water and blend it along with green chilies, ginger, and garlic into a smooth puree. Set aside.

Step 2. Frying the Paneer:

•    Heat 1 tablespoon of oil or ghee in a non-stick pan over medium heat.
•    Add the paneer cubes and lightly fry them until golden brown on all sides. Remove and set aside on a paper towel to drain excess oil.

Step 3. Preparing the Gravy:

•    In the same pan, add 2 tablespoons of oil or ghee.
•    Add cumin seeds and bay leaf. Let them sizzle for a few seconds until fragrant.
•    Add the finely chopped onions and sauté until they turn golden brown.
•    Add minced garlic and ginger. Sauté for another 1-2 minutes until the raw smell disappears.
•    Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
•    Add turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Sauté for a minute to mix the spices well.

Step 4: Combining Spinach Puree and Paneer:

•    Add the spinach puree to the gravy. Mix well and cook for 5-7 minutes on medium heat.
•    If using, add heavy cream or yogurt to make the gravy rich and creamy. Mix well.
•    Add salt to taste.
•    Add the fried paneer cubes to the gravy and mix gently. Simmer for another 3-4 minutes to allow the paneer to absorb the flavors.

Step 5. Serving:

•    Remove the bay leaf before serving.
•    Garnish with a swirl of cream or a sprinkle of garam masala if desired.
•    Serve hot with roti, naan, or rice.

Tips:

• For a vegan version, substitute paneer with tofu and use plant-based cream or skip the cream.
• To enhance the flavor, you can also add a pinch of kasuri methi (dried fenugreek leaves) towards the end of cooking.
• Adjust the consistency of the gravy by adding water if it is too thick.

Enjoy your delicious homemade Palak Paneer!

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