Palak Paneer

How to Prepare

1. Wash and roughly chop 2 kg of spinach leaves. Blanch them in boiling water for 2-3 minutes, then transfer to ice water to stop cooking. Drain and set aside.
2. In a blender, puree the blanched spinach with 4 green chilies to a smooth paste. Set aside.
3. Heat 6 tablespoons of ghee or oil in a large pot over medium heat. Add 2 teaspoons of cumin seeds and let them splutter.
4. Add 4 finely chopped onions and sauté until golden brown (about 8-10 minutes).
5. Add 4 tablespoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
6. Add 6 chopped tomatoes and cook until they turn mushy (about 5-7 minutes).
7. Add 2 teaspoons of turmeric powder
8. 2 tablespoons of red chili powder
9. 2 tablespoons of coriander powder, and 2 teaspoons of garam masala. Mix well and cook for 2 minutes.
10. Add the spinach puree to the pot and mix thoroughly. Cook for 5 minutes on low heat.
11. Add 1.5 kg of paneer cubes and 1 cup of fresh cream. Stir gently to coat the paneer with the gravy.
12. Add salt to taste and 1 cup of water to adjust the consistency. Simmer for 5-7 minutes.
13. Garnish with a drizzle of cream or grated paneer if desired. Serve hot with naan or rice.