Ingredients
1 medium Onion, chopped
1-2 small bunches of Savoy Spinach
3 thai green chilies
1 tbsp cumin seeds
2 tbsp oil
1 tbsp ghee
Asafetida, a pinch – Optional
Cream – Optional
Instructions
- Heat a pan over medium-high heat.
- Add a tbsp of oil and wait for 2-3 minutes until it is hot.
- Add cumin seeds and let them sputter and become fragrant
- Add chopped onions, ginger garlic paste and cook until onions are browned.
- Transfer to a plate and set this aside to cool.
- In the same pan, add spinach, green chilies, and a few splashes of water
- Let the spinach wilt. Turn off the heat and allow the mixture to cool. (Read notes for blanching method)
- Blend the onion mixture and spinach into a smooth puree.
- To the same pan, add a tbsp of ghee and the spinach puree. Cook for 1 minute.
- Add cubed paneer. Cook for 2 additional minutes.
- In a tadka pan, add a tbsp of ghee. Add sliced garlic when the ghee is hot and saute until the garlic is starting to brown. At this point, add a tbsp of red chili powder. As soon as the chili powder starts to bloom, turn off heat and pour this ghee-garlic mixture over the gravy of palak paneer.
- Adjust salt. Serve hot with jeera/ghee rice or chapati.
Notes
- Shape of the paneer doesn’t matter. Cut it to your desired shape.
- For a traditional blanch, wilt the spinach in a stock pot of boiling water on medium heat. Transfer the leaves immediately to an ice cold bowl of water to stop the cooking process. Proceed to blend the spinach with the cooled onion mixture as per the recipe.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Main Course
- Method: Sautéing
- Cuisine: Indian
- Diet: Vegetarian