Palak Paneer

Ingredients

• 2 units Onions, finely chopped
• 1 inch Ginger
• 5 units Garlic cloves
• 4 units Green chillies
• 1 bunch Spinach, pureed
• 2 tbsp Ghee
• 0.5 tsp Sugar (Optional)
• 0.5 tsp Hing (asafetida)
• 1 unit Bay leaves
• 2 units Cloves
• 1 inch Cinnamon stick
• 1 tsp Cumin seeds
• 1 tsp Turmeric
• 2 tsp Red chilli powder
• 2 tsp Coriander powder
• 2 units Tomatoes, pureed
• 1 tsp Kasoori methi (sun-dried fenugreek leaves)
• 1 cup Milk (2%)
• 0.5 lb Paneer, cubed
• 2 tbsp Cheese, grated (Optional)
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Water (For cooking)

Instructions

1. 1Using a mortar and pestle or grinder, create a coarse paste with the ginger, garlic, and green chilies. Set aside. Blanch the spinach, blend it into a puree, and reserve.
2. 2In a Kadai, heat the ghee over medium heat. Add cumin seeds, cloves, cinnamon stick, and bay leaf. Stir in the ginger-garlic-chili paste and sauté until aromatic, ensuring it does not burn.
3. 3Add hing to the Kadai, followed by the finely chopped onions. Cook until the onions turn golden brown.
4. 4Stir in turmeric, coriander powder, and red chili powder. Cook for a minute, then add kasoori methi, crushing it between your palms to release its flavor.
5. 5Add the tomato puree to the Kadai. Pour in water, cover, and allow the tomatoes to cook thoroughly.
6. 6Once the tomatoes are cooked, add the spinach puree and mix well. Stir in the milk, ensuring a smooth consistency.
7. 7Add salt and allow the mixture to cook, stirring occasionally, until the oil separates and rises to the top.
8. 8Gently fold in the paneer cubes and allow them to cook in the mixture for a few minutes.
9. 9Garnish with chopped coriander and optionally, grated cheese. Serve hot.