Ingredients

The following ingredients have 4 Servings
  • 350 grams spinach
  • 1 medium tomato
  • 5 large garlic cloves (divided, 3 whole and 2 finely chopped)
  • 1 inch ginger
  • 1 green chili (or more to taste)
  • 1 tablespoon oil (15 ml, I used avocado oil)
  • 1 large onion (finely chopped)
  • 1/2 cup water (or as needed)
  • 3/4-1 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (or to taste)
  • salt (to taste)
  • 2-3 tablespoons heavy cream (or adjust to taste)
  • 225 grams paneer (cut into cubes)
  • 1/2 tablespoon kasuri methi (crushed, dried fenugreek leaves)
  • lemon juice (to taste)

Instruction

  • To a pot of boiling water, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.
  • Take them out and put them in ice cold water. This helps the leaves in retaining their green color.
  • To a blender, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili. Puree to a smooth paste and set aside.
  • Heat a pan on medium heat. Once hot, add the oil and then add the remaining 2 cloves of chopped garlic. Sauté for few minutes until it starts changing color.
  • Then add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent.
  • Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point.Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.
  • Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute.You may also add ½ teaspoon of sugar at this point if you like.
  • Then add the heavy cream and mix.
  • Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix.
  • Serve palak paneer hot with naan or roti or rice.