Palak Paneer is a popular North Indian Curry made of blanched spinach and soft paneer.Here is the recipe for restaurant style Palak Paneer.
- Palak / Spinach 1 large bunch or 4 cups chopped
- Paneer 1/2 cup (cubed)
- Garlic 5 cloves (crushed)
- Ginger 1/2 inch finely chopped
- Green chillies 3 chopped
- Onion 1 large chopped
- Fresh Cream 3 tbsp
- Garam Masala 1/4 tsp
- Lemon Juice 1 tsp
- Kasuri Methi 1 tsp
- Water 1/4 cup and 1/3 cup
Clean and wash palak(spinach) in water to remove impurities. Blanch the Spinach by boiling it in salted water for 2 minutes. Drain it, immediately transfer drained spinach in to cold water for a minute. Drain water and blend blanched spinach with ginger, green chillies and 1/4 cup of water using a mixer and make a puree.
Heat oil and 1 tsp of ghee in a pan and fry paneer cubes over medium heat until they turn light brown. Transfer them to a plate and keep aside.
In the same pan add 1 tablespoon oil and add finely chopped onion and saute on low heat until it turns light brown or translucent. Add crushed garlic and saute for 20 seconds.
Add spinach puree, garam masala and salt, Stir and cook for 2 minutes. Add 1/3 cup water , mix well and bring it to boil over low heat. Stir occasionally in between.
When gravy starts to boil, add fried paneer cubes and cook for 3-4 minutes. Add lemon juice, kasuri methi and mix well. Turn off the heat and mix fresh cream.
Transfer it to serving bowl. Serve hot with tandoori roti, chapati or nan.