Palak Paneer - A Cottage Cheese Curry With Spinach

1. 1

   Clean and wash spinach in water to remove any soil or impurities.

2. 2

   Add water in a pan and heat it to the point of boiling. Add a pinch of sugar and salt.

3. 3

   Pour the spinach in it and cook for 5 min without lid

4. 4

   We need to blanch Palak to retain the green colors. Hence take the Palak from hot water to a pot and pour ice cold water on it. Keep it there for 2 min and then drain water.

5. 5

   Use a blender /mixer and add the spinach, ginger and salt in it. Grind the spinach for 1 min into smooth paste. My old Sumeet mixer is powerful enough to do it in 30 seconds.

6. 6

   Heat 1 1/2 tbsp oil+ 1/2 tsp Ghee in a non-stick pan /kadai.

7. 7

   Shallow fry the paneer cubes with a little salt till they turn light brown. The addition of ghee here emits a nice aroma. Health conscious people can skip the Ghee. Keep aside.

8. 8

   Use the same kadai/non stick pan and start heating the remaining oil and ghee together.

9. 9

   When the mixture is hot enough turn the burner into medium flame and add jeera followed by Garlic. Saute for a minute.

10. 10

    Add the onion, green chilies and a pinch of asafetida. Continue saute for 5 min.

11. 11

    Add the spinach paste and stir continuously for 2~3 min. Add water.

12. 12

    Add salt and sugar here if you feel so.

13. 13

    Mix well and bring it to boil. Stir occasionally in between.

14. 14

    When gravy starts to boil, add shallow fried paneer cubes and cook for 3-4 minutes.

15. 15

    Pour the lemon juice, Kasuri Methi and Garam Masala into the gravy

16. 16

    Boil for 1 more minute and turn off the burner

17. 17

    Add the fresh cream /milk. Mix it properly and your dish is ready. You can skip the milk /fresh cream if you are having any health issue but the creaminess of the gravy will be missing.

* Per serving · 4 servings · Values may vary.