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Palak Paneer

Ingredients

  • 1 tbsp oil
  • 10 cashews
  • 2 green chilies, deseeded
  • 500g frozen spinach, thawed and drained
  • 2 tbsp butter or ghee
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 2 onions, finely chopped
  • 1 inch ginger, microplaned
  • 2 cloves garlic, microplaned
  • 2 tomatoes, chppped
  • 1 tsp salt
  • 1 tbsp butter or ghee
  • 3 cardamoms
  • 1 inch cinnamon
  • 2 cloves
  • 1/4 tsp cumin seeds
  • 1 bay leaf
  • 200g paneer, cubed
  • 1/2 tsp kasuri methi (dried fenugreek leaves)
  • 3 tbsp cream

Method

  1. Heat butter (2 tbsp) in a pan. Sautee green chilies (2) and cashews (10). Add onions (2) and fry until golden. Add ginger (1 inch) and garlic (2 cloves) and sautee for 2 minutes. Add cumin powder (1 tsp), garam masala (1 tsp), and turmeric powder (1/2 tsp) and sautee for 1 minute. Add tomatoes (2) and salt (1 tsp). Sautee for 2 minutes. Add 1/2 cup water and cook covered until onions are completely soft.
  2. Add spinach (500g) for 3-4 minutes until leaves wilt and raw spinach smell dissipates. Remove from heat and let cool. In a food processor, blend this to a smooth puree. Add water if you need to.
  3. In the same pan, add butter (1 tbsp). Then add whole spices: cardamoms (3), cinnamon (1 inch), cloves (2), cumin seeds (1/4 tsp), and bay leaf (1). Add cubed paneer (200g) and sautee for 2 minutes.
  4. Lower the heat and add the kasuri methi (1/2 tsp) and pureed spinach mixture. Cook for 2-3 minutes. Don't overcook or else the spinach will lose its vibrant colour.
  5. Add cream to finish just before serving.