Palak Paneer Recipe (Punjabi Palak Paneer)

To make palak paneer, boil enough water in a deep pan.

Add 10 cups chopped spinach (palak).

Blanch it for 2 to 3 minutes.

Once blanched, put the spinach leaves into ice chilled water for 2 to 3 minutes.

Drain them well.

Put them into a mixer jar.

Blend to a smooth purée and keep aside.

Heat the 2 tbsp oil in a kadhai.

Add 3/4 cup finely chopped onion.

Sauté on a medium flame till they turn translucent.

Add the 4 garlic (lehsun) cloves , grated, 25 mm piece ginger (adrak) , grated, 2 green chilli , finely chopped and 1/2 tsp turmeric powder (haldi) and sauté on a medium flame for 1 to 2 minutes. If you are Jain, you can avoid adding onion, garlic and ginger in the Palak Paneer Recipe.

Add 3/4 cup fresh tomato pulp. When the pulp and onions are cooked well, there will be a layer of oil that will form around the mixture when the moisture evaporates.

Sauté till the mixture leaves oil, while stirring continuously.

Add the spinach puree and 2 tbsp of water.

Mix well and cook on a medium flame for 2 minutes.

Add the salt to taste, 1 tsp punjabi garam masala and 2 tbsp fresh cream and mix well. This gives a nice, earthy taste to the Palak Paneer. We do not add the garam masala in the beginning because adding it earlier would make it bitter. Do not cook the cream too much as there are chances it might split.

Add the 1 1/2 cups paneer (cottage cheese) , cut into 12 mm. cubes.

Mix gently and cook on a medium flame for another 1 to 2 minutes.

Serve the Punjabi palak paneer hot.