Palak Paneer Recipe (Restaurant Style)

For Palak Puree

• 1 tbsp Oil
• 4 cloves Garlic (peeled and left whole)
• ¼ cup Onions (chopped finely)
• 2 bunch Palak | Spinach (around 6 cups)

For Tempering

• 3 tbsp Butter
• 1 tsp Cumin Seeds (Shahi Jeera)
• 1 Piece Cinnamon
• 4 no Cardamom

For Palak Paneer Masala Base

• 1 cup Onion ((1 large onion)chopped finely)
• 2 tbsp Ginger Garlic Paste
• 5 no Green Chillies ( chopped finely)
• 2 cups Tomatoes ((3 medium tomato)chopped finely)
• 1 tsp Sugar
• Salt to taste
• 200 grams Paneer (cubed)
• 1 tsp Roasted Cumin powder
• ½ tsp Garam masala powder

Finishing Touches

• 1 tbsp Kasuri Methi Leaves
• 4 tbsp Heavy Cream
• Lemon Juice (optional)

1. 1

   Heat oil in a pot in which you are going to make palak paneer. Add in garlic and onions, saute for a minute. Add in spinach leaves and toss well for 2 minutes till spinach is wilted. Take it off the heat, cool it for a bit. Take the mixture in a blender and grind into a smooth puree without adding any water.

2. 2

   Now in the same pot, heat butter. Add in whole spices and let them sizzle. Add in finely chopped onions, green chillies and cook till light golden. Add in ginger garlic paste and saute for 1 minute till aromatic. Now add in chopped tomatoes and mix well. Cook covered for 3 to 4 minutes till tomato softens and gets mushy.

3. 3

   Now add in the palak puree. Add some water to the blender jar, swirl and pour it back into the pot. Season with salt and sugar. Mix this really well, taste and adjust the seasoning.

4. 4

   Add in paneer and mix gently. let the paneer simmer in the gravy for 2 minutes. Sprinkle with roasted cumin powder, dried fenugreek leaves, garam masala powder and cream. Mix well. Take it off the heat and add in lemon juice if needed. Serve hot with naan or roti.