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1
Blanch the spinach in water (around 1 cup), and transfer it to cold water to retain the color.
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2
In the same water, add chopped onion, chopped tomatoes, garlic, ginger, cloves, cardamom pods, bay leaf, cinammon and peppercorns.
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3
let it cook for around 10 mins over med.
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4
heat until the whole kitchen starts smelling like spices and onions are tender.
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5
Take out all the spices from water.
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6
and puree the remaining mixture with water.
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7
Puree the spinach leaves with as little water as possible.
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8
Now mix both the mixtures.
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9
Heat the oil in a pot over medium heat and add turmeric powder.This will give a nice color to the dish.
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10
Now, add garam masala and the pureed spinach, onion tomato, garlic, ginger mixture.
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11
Add ground coriander and ground cumin.
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12
Let it cook through until all the water evaporates and the mixture starts leaving oil.
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13
Now, lower the heat and add heavy cream and salt according to your taste.
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14
Add paneer cubes and defrosted peas.
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15
The last step is very important.
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16
Your Palak paneer is almost ready but this last step will give it tons of more taste.
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17
Heat the butter in a separate skillet, over medium heat.
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18
when the butter melts completely and is heated through, add the paprika powder.
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19
I like it hot, so I use Indian red chilli powder here.
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20
When you add paprika, it should sizzle.If the powder sinks to the bottom without making any sound, then you probably added it too soon.
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21
Wait until the butter is enough hot.
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22
I try adding just a pinch of paprika (chilli powder in my case.))
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23
in the butter and when it sizzles, I add remaining.
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24
Now, pour this butter on top of you palak-paneer.
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25
Enjoy it with some cooked basamati rice or Naan and Raita.
