Make Palak Paneer at home without losing its natural dark green color. Tempering of Ghee & Garlic makes this Palak Paneer taste out of this world!
- 300 gm Spinach/ Palak
- 250 gm Cottage Cheese (Paneer)
- 1 Medium sized Onion roughly sliced
- 1 Medium sized tomato roughly chopped
- Green Chillies as per your taste – using 5-6
- 1 Inch chopped Ginger
- 2 Tbsp Butter
- 1/4 Tsp Garam Masala
- 1/8 Tsp Turmeric powder
- 1/2 Tsp Cumin (Jeera)
- 28 Small cloves of Garlic (half for gravy and for tempering)
- 1 Tbsp Ghee for tempering
- Some Oil
- Some water to blanch and cool the Spinach
- Salt to taste
To Make Gravy:
- Take 4-5 cups of water in a big pan and bring it to a boil.
- Add 300 gm spinach to the water and boil it for 2-3 minutes. Do not boil spinach very long as it would loose its dark green color.
- After 2-3 min of boiling, remove spinach from boiling water and immediately put it in to ice cold water. Leave the spinach in the water for a minute. This will help stop further cooking of spinach. Strain the spinach after cooling it for a minute.
- Grind the spinach to a smooth paste using a mixer grinder.
- Heat 1 Tbsp oil in a pan and add 1 medium sized roughly sliced onion to the oil and sauté till they become slightly translucent.
- Add 14 small cloves of garlic, 1 inch chopped ginger and sauté for a minute.
- Add green chilies. I have used 5 green chillies here which are not very hot. You can adjust the quantity of green chillies as per your taste. Sauté the mix for a minute.
- Add 1 medium sized roughly chopped tomato and cook till they become tender. Switch off the flame and grind the mixer to a smooth paste.
- In the same pan, heat 1 Tsp oil and add 2 Tbsp butter to it.
- Once the butter heats up add 1/2 Tsp cumin (jeera) and sauté them for few seconds.
- Add 1/8 Tsp of turmeric powder and sauté for few more seconds.
- Add the masala paste to the pan. Mix it well and add little bit of water. Cover the pan with a lid and cook the masala till oils are separated.
- Once the masala is cooked, add the spinach puree to the masala and mix well.
- After a minute or so, add 1/4 Tsp of garam masala and some salt to taste. Simmer this gravy for another 2 minutes.
- Add the Paneer (cottage cheese) pieces to the gravy. I like them raw, but, you can fry them before adding them to the gravy if you wish.
- Gently mix paneer in the gravy ensuring paneer does not break. Simmer this for a minute and turn off the flame.
For Tempering (Tadka):
- Take an iron laddle/ kadchi and heat 1 Tbsp ghee.
- Add remaining 14 small cloves of garlic and fry till they become slightly golden in color. Now, pour this ghee-garlic mix over the gravy and top it up with some fresh cream. Enjoy!
Looking for products used in this recipe? Use the links below to purchase them or
similar products on Amazon.in