Palak Paneer पालक पनीर - VRI
Ingredients
Palak Puree
- 300 g Fresh spinach
- 2 Green chili chopped
- 2 cloves Garlic roughly chopped
- ½ inch Ginger roughly chopped
Curry
- 1 Onion finely chopped
- 1 Tomato chopped
- 5 cloves Garlic finely chopped
- 1 block Paneer cubed
- 2 tbsp Cream
First spice
- ½ tsp Cumin seeds
- 1 Bay leaf
Second spice
- ¼ tsp Turmeric powder
- ½ tsp Kashmiri red chili powder
- 1 pinch Hing
Third spice
- ½ tsp Garam Masala
Fourth spice
- 1 tsp Methi leaves
Instructions
Palak Puree
- Rinse the spinach leaves
- Boil 3 cups of water. Add 1/4 tsp salt and stir. Add the spinach to the hot water and close with a lid. Let the spinach sit in the water for 2-3 minutes.
- Strain the spinach. Keep some stock aside.
- Add the spinach to ice cold water for a 1-2 minutes. This lets the spinach keep its color.
- Drain water and add to blender. Add the chili, ginger and garlic for the puree.
- Blend to a smooth paste. No need to add water.
Curry
- Heat butter in a pan.
- Add first spice and let them splutter.
- Add the onion. Saute till the onion becomes golden.
- Add the garlic and cook until raw aroma is gone.
- Add the tomato. Saute until they soften and fat releases from the sides.
- Add second spice and stir well.
- Add the Palak puree and stir well. Add 1/2 cup of the reserved spinach stock.
- Add the third spice and stir.
- Add the Paneer. Stir gently and on low for 1-2 minutes.
- Add fourth spice and cream. Stir and remove from heat.
- DONE!