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!
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