Palak Paneer is a popular North Indian curry made of blanched spinach and soft paneer.
Spinach (fresh Palak) – 1 large bunch
Bay leaf – 1 or 2 no’s (optional)
Cumin – 1/4 tsp
Green chili – 1 or 2
Cottage cheese – 200 gm cut into cubes
Ginger garlic paste – 1 tsp
Garam masala – 1/4 tsp
Chili powder – 1/4 tsp
Fresh cream – 2 tbs
Salt to taste
Oil – 2 tbs
Ghee – 2 tsp
To fry and grind –
Onion – 2 no’s chopped
Tomato – 2 no’s chopped
Clove – 1 or 2 (optional)
Cinnamon – 1 small piece (optional)
Cashew nuts – 5 – 6 no’s
Clean and rinse spinach leaves, Add it in a pan, place green chilies on it, close the lid and cook it for 3 to 4 min in a high flame.
Remove from the flame and allow it to cool,
When it is warm add it to a blender and blend it to a fine paste and set aside.
In the same pan add little oil, add ingredients to fry and grind (except cashew nuts), fry until the raw smell evaporates from it. Remove from the flame, allow it to cool.
When it is ready to blend, add cashew nuts while blending it to a paste and keep ready.
Heat a little ghee fry paneer cubes until it turns to golden brown and set aside in a plate,
In the same pan add oil, when it is hot add cumin, allow it to splutter in oil, add bay leaves (optional), add ginger garlic paste, fry until raw smell evaporates from it,
Add grounded paste into it it, saute, add garam masala powder and chilly powder, combine
Add spinach mixture, combine, add 1/2 cup of water, add salt and sugar to taste, bring it to boil for 5 min
Add paneer into it, stir with the curry, boil it for 2 min, bring the curry to a gravish consistency.
Finally add fresh cream, combine with the curry, remove from the flame.
Serve hot with any Indian bread.
Aromatic Palak paneer is ready to enjoy !!!