Ingredients
Palak (spinach) – 3 cups, washed
Paneer – 200–250 g, cubed
Onion – 1 medium, chopped
Tomato – 1 medium, chopped
Ginger-garlic paste – 1 tbsp
Green chilies – 1–2
Cumin – 1 tsp
Turmeric – ¼ tsp
Red chili powder – 1 tsp
Garam masala – ½ tsp
Fresh cream – 1–2 tbsp (optional)
Oil or ghee – 2 tbsp
Salt – as needed
Execution
1. Blanch the Spinach
Boil water, add palak leaves, cook 2 minutes.
Transfer immediately to cold/ice water for bright green color.
Blend into a smooth puree with green chili.
2. Make the Masala
Heat oil, add cumin.
Add onion → sauté till light golden.
Add ginger-garlic → fry till raw smell goes.
Add tomato, turmeric, red chili, salt → cook till soft.
3. Add Spinach & Paneer
Add palak puree and cook for 3–4 minutes.
Add garam masala + cream.
Add paneer cubes and simmer 2 minutes on low flame.
4. Serve
Serve hot with roti, naan, or jeera rice.
Additional tips
Don’t cook spinach for too long after blending—overcooking makes it turn dark.
Lightly fry paneer cubes in ghee for better flavor and texture.
Add a teaspoon of kasuri methi at the end for restaurant-style taste.