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1
Boil spinach in a big pot, adding fennel seeds and cloves to it.
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2
Let it cool and then blend it in a blender.
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3
Save the water in which you boiled your spinach.
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4
Grind onion, ginger, garlic and Thai chili, making a thick paste.
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5
Heat oil in a medium-sized pot and add the ground paste.
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6
Cook everything until the paste starts changing color from light pink to darker pink and then slowly towards golden.
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7
Then add salt.
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8
Stir for a minute until you see the onion losing some oil.
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9
That is when you have to add coriander powder and curry powder.
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10
Mix it all together and add pureed tomato.
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11
Cook everything until the paste is thicker and all the liquid from the tomato is cooked.
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12
Then you have to add the pureed mixture of spinach, fennel seeds and cloves.
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13
Fennel seeds and cloves here are the secret ingredients that I add to my spinach.
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14
This gets rid of the spinachy (if thats a word) smell of the greens.
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15
Dont forget to turn the heat to the lowest setting because as soon as the spinach hits the hot pot, it would start bubbling and jumping.
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16
So continuously stir it on low heat for a minute or two and then cover it with a lid to let it cook.
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17
If you think the gravy is too thick for you, add a ladleful or two of the saved boiled water from the spinach and then cover it.
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18
In a separate sauce pan, boil salted water, turn off the heat and then add the paneer cubes.
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19
Let it stay in the hot water for 2-3 minutes while your curry is cooking.
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20
This helps drain all the excess fat from the cheese, making it softer.
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21
Then add cream or sour cream (whatever you are using) to the spinach curry.
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22
Mix well.
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23
Drain the paneer cubes from the salted water and add them to the gravy.
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24
Give it one quick boil and your Palak Paneer is ready.
