Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dinner

Palak Paneer

Traditional Recipe 10: Palak Paneer recipe

🧺 Ingredients

• Fresh spinach (chopped): 800g
• Paneer (cubed 1 inch): 300g
• Onions (chopped): 120g
• Tomatoes (chopped): 100g
• Ginger (minced): 15g
• Garlic (minced): 10g
• Green chilies: 2
• Cream (heavy): 100ml
• Butter: 40g
• Cumin seeds: 5g
• Garam masala: 3g
• Turmeric powder: 2g
• Salt: 10g
• Water: 400ml
• Oil: 20ml
• Coriander leaves: 10g

👩‍🍳 How to make Palak Paneer

1. Blanch spinach (800g) in boiling water 2 minutes. Drain and chop finely.
2. Blend blanched spinach with 200ml water to make smooth paste.
3. Heat oil (20ml) and butter (20g) in pan over medium heat (170°C). Add cumin seeds (5g), crackle 15 seconds.
4. Add onions (120g), cook 4 minutes until translucent.
5. Add ginger (15g) and garlic (10g), cook 1 minute until fragrant.
6. Add tomatoes (100g), cook 2 minutes until soft.
7. Add spinach paste, stir evenly. Add turmeric (2g) and garam masala (3g), stir 1 minute.
8. Add water (200ml), bring to simmer over medium heat (160°C). Simmer 10 minutes, stirring occasionally.
9. Reduce to low (130°C). Add cream (100ml) and salt (10g), stir until smooth.
10. Gently add paneer cubes (300g), fold carefully to coat with gravy without breaking pieces.
11. Simmer 5 minutes. Do not boil vigorously.
12. Add remaining butter (20g).
13. Gravy should be creamy green with paneer clearly visible. Consistency coats a spoon.
14. Garnish with coriander leaves (10g).
15. Serve hot with naan, roti, or rice.

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