Palak Paneer

Palak Paneer

Ingredients 

1. Palak/spinach 6 oz/170g

2. Coriander leaves puree 3/4 cup plus 2 tbsp

3. Paneer 200 grams 

4. Cumin seeds 1/2 tsp

5. Ginger 1 small piece 

6. Garlic 6

7. Green chillies 5 slit 

8. Cashew nuts 10-12 whole

9. Sliced Onions 2 cups

10. Tomato puree 3/4 cups

11. Well beaten Yogurt 4 tbsp 

12. Garam masala 2 tsp

13. Coriander powder 1 tsp

14. Black salt 1/4 tsp

15. Lemon juice 1 tsp (optional)

16. Oil 2 tsps plus 1 tsp

Method Of Preparation 

1. Add water in a saucepan & bring it to a rolling boil & then turn off the stove. Immerse the paneer cubes in the water & let it stay there for 10 minutes. Discard the water & keep the paneer aside.

2. Rinse the palak in cold running water & clean the leaves. Put them on a chopping board & remove the hard stems & leave the tender ones as is.

3. Boil 3 cups of water in a saucepan. Let it come to a rolling boil & add the palak/spinach leaves & let it remain in the water for 2 minutes & then turn off the flame immediately. Remove from the spinach onto a colander & rinse the leaves once again in cold running water to stop the cooking process. You need to remove the spinach from water as soon as you see the spinach turn darker in color(check the 3rd pic below)

4. Add the leaves in a blender & make a fine puree out of it. There isnt any need to add water while grinding the spinach. 

5. Wash & clean the coriander leaves & make a puree out of it. 

6. Chop the tomatoes & blend them to a fine puree. Now strain the puree into a bowl & set it aside. Always strain the tomato puree before you add it in the gravy.

7. Add 2 tsps of oil in a pan. When the oil gets hot, add cumin seeds. When they splutter, add sliced onions. When they turn translucent add the ginger garlic & green chillies & sauté for 2 minutes till the onions & green chillies start changing colors. Then add the cashews & sauté for a few seconds & then turn off the gas stove. Let the mixture cool.

8. Grind it to a fine paste.

9. Add 1 tsp of oil in a pan. When the oil gets hot, add the ground paste & keep stirring this on a medium flame for a minute & then add the tomato paste & cook for 2 minutes. 

10. Then add the well beaten yogurt & mix & stir well. Make sure the yogurt is well beaten. 

11. Now add black salt, coriander powder & garam masala & mix well. 

12. Add the spinach & coriander leaves puree & cook uncovered for a minute. 

13. Add the cubed paneer & cook for a minute more.

14. Before turning off, squeeze lemon juice & turn off the gas stove. 

15. Serve hot with roti/chappati.

Notes:

1. Do not let the spinach/palak remain in the water for more than 2 minutes. Being in the water for a long time will change the color of the leaves. 

2. To give the dish a nice texture it is very important to strain the tomatoes.

3. Please note that the yogurt needs to be in room temperature before adding it to the gravy.

4. Please note that I have not added water to the dish. Adding water changes the color of the dish.

5. Do not increase the quantity of spinach leaves or any other ingredients as that may change the color of the gravy.

6. Do not cook the spinach covered or do not cook for a long time as that may make the spinach lose its color.

7. Black salt is an important ingredient here so try not to skip it.

8. Follow the above steps exactly & I am sure you will get an awesome color & texture of the dish.