Palak Paneer Recipe
Recipe: https://recipestripper.com/recipes/2ab52dea-89cd-430f-b812-08e9a8fdc1f2
Original source: https://www.vegrecipesofindia.com/palak-paneer/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2021/06/palak-paneer-3.jpg

Palak Paneer is a smooth and creamy North Indian dish made with paneer cooked in a fresh spinach gravy. This easy Palak Paneer recipe uses fresh spinach leaves, paneer, onions, tomatoes, ginger, garlic, herbs and spices. The gravy has a mild flavor with a natural green color from the spinach. It is one of the most popular vegetarian paneer dishes served with roti or rice.
Yield: 4
Prep time: PT30M
Cook time: PT10M
Total time: PT40M

Ingredients
- 250 grams spinach (or 5 to 6 cups roughly chopped spinach)
- 1 to 2 green chilies (or 1 Serrano pepper or 1 to 2 Anaheim peppers - chopped)
- 1 to 2 small to medium garlic cloves (- roughly chopped (optional))
- 1 inch ginger (- roughly chopped)
- 3 cups water (for blanching spinach)
- 3 cups water ( for ice bath)
- 2 tablespoon oil (or ghee (clarified butter) or butter)
- ½ teaspoon cumin seeds
- 1 small to medium tej patta ((Indian bay leaf))
- ⅓ cup finely chopped onions (or 1 small to medium sized onion)
- 1 teaspoon finely chopped garlic (or 4 to 5 small to medium garlic cloves)
- ⅓ cup finely chopped tomatoes (or 1 small to medium sized tomato)
- ¼ teaspoon turmeric powder ((ground turmeric))
- ½ teaspoon red chili powder (or cayenne pepper or paprika)
- 1 pinch asafoetida ((hing) - optional)
- ½ cup water ( or add as required)
- ¼ or ½ teaspoon garam masala (- add more if required)
- 200 to 250 grams paneer (or tofu)
- 2 tablespoons low fat cream (or 1 tablespoon heavy whipping cream)
- 1 teaspoon kasuri methi leaves
- salt as required
- 1 to 2 teaspoons cream ((low fat or heavy cream or cooking cream) or butter for garnish - optional)
- ½ to 1 inch ginger (- julienne)
- lemon (or lime wedges or slices)

Instructions
1. [Making spinach puree] Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
2. [Making spinach puree] Boil 3 cups water in a pan or microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir.
3. [Making spinach puree] When the water comes to a rolling boil, turn off the heat. Add the spinach leaves in the hot water.
4. [Making spinach puree] Let the spinach leaves sit in the water for about 1 minute. After 1 minute, using a pasta tong, take the leaves.
5. [Making spinach puree] Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach.
6. [Making spinach puree] Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.
7. [Making spinach puree] Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
8. [Making spinach puree] Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.
9. [Sautéing onions and tomatoes] Heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low heat making sure that the butter does not brown.
10. [Sautéing onions and tomatoes] Add the cumin and let them splutter.
11. [Sautéing onions and tomatoes] Then add the tej patta or Indian bay leaf.
12. [Sautéing onions and tomatoes] Add the finely chopped onions. Saute till the onions become golden.
13. [Sautéing onions and tomatoes] Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
14. [Sautéing onions and tomatoes] Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
15. [Sautéing onions and tomatoes] Once the tomatoes are softened and you see fat releasing from the sides of the mixture.
16. [Sautéing onions and tomatoes] Then add the turmeric powder, red chili powder and asafoetida/hing and mix very well.
17. [Making palak paneer] Then add the palak puree and mix well.
18. [Making palak paneer] Add about ½ cup water or as required. Mix again.
19. [Making palak paneer] Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.
20. [Making palak paneer] Stir and add garam masala powder.
21. [Making palak paneer] Stir again and then add the paneer (Indian cottage cheese) cubes.
22. [Making palak paneer] Mix very well and turn off the heat. Be quick as we don't want heat the paneer for more 30 seconds to 1 minute. Overcooking paneer will make them chewy and dense.
23. [Making palak paneer] Lastly, add 2 tablespoons of low-fat cream. If using heavy whipping cream, then add 1 tablespoon of it.
24. [Making palak paneer] Stir and mix gently again so that the cream gets incorporated in the gravy uniformly.
25. [Garnish] Pour the palak paneer in serving bowls. While serving you can top it with some butter or cream.
26. [Garnish] You can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer.
27. [Serving Suggestions] Stir and serve palak paneer hot with some roti. It also goes very well with Indian breads like tandoori roti, phulka, paratha or naan.
28. [Serving Suggestions] Being a versatile dish, it also accompanies rice dishes from the Indian cuisine like cumin rice, vegetable pulao, ghee rice, saffron rice and even a simple steamed rice very well.