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1
First, fry all the paneer pieces lightly in 2 tablespoons oil and 1/2 teaspoon salt and immediately immerse these fried pieces in cold water (this is a trick which makes the fried paneer cubes soft and moist, thus preventing the paneer from absorbing all the water from a curry, making the wet curry dry!).
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2
Drain after 10 minutes.
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3
Frying allows paneer to lose its raw smell and taste and the salt percolates inside each piece at the same time.
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4
Second, boil the chopped spinach with the water.
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5
Cool and make a puree.
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6
Set aside.
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7
Make a fine paste of the chopped onions and garlic, using the food processor.
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8
Set the paste aside.
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9
Heat the frying pan with rest of the oil and when it smokes, add the bay leaves, cumin seeds, cinnamon sticks, green cardamoms and cloves.
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10
When cumin seeds just turn brown, add the onion-garlic paste and the rest of the salt.
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11
Cook for 5 minutes.
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12
Now add the tomato puree.
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13
Cook this till oil starts leaving the sides of the pan (takes around 7 minutes).
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14
Add the boiled spinach puree and the red chilli powder and mix.
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15
Cook for 5 minutes.
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16
Add the fried paneer pieces, slowly coat the cubed paneer with the gravy and bring this to boil over medium flame.
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17
Cook further for 10 minutes over a slow flame and add the butter.
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18
Mix well.
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19
Palak Paneer is ready to be served!
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20
Top the dish with fresh cream (optional).
