Palak Paneer

https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/

 INGREDIENTS (1 CUP = 240ML )

• 1¼ cup paneer (150 grams) Indian cottage cheese
• 3½ to 4 cups palak (spinach) (100 to 120 grams) (2 cups tightly packed)
• 2 tablespoons oil (or 1 tbsp oil & 1 tbsp butter)
• 2 green chilies (deseeded) (less spicy kind)
• ¾ cup onions (fine chopped) (2 small, 90 grams)
• ½ cup tomatoes (deseeded & chopped) or puree (2 small)
• 1 teaspoon ginger garlic paste (or 1 tsp each fine chopped)
• ¾ teaspoon salt (adjust to taste)
• 8 to 10 cashew nuts or 7 blanched almonds
• ½ to ¾ teaspoon garam masala (adjust to taste)
• ½ teaspoon kasuri methi (dried fenugreek leaves) (skip if you don't have)
• 3 tablespoons cream (optional)

(optional) Whole spices for palak paneer

• ⅛ teaspoon cumin seeds (jeera) (optional)
• 2 green cardamoms (elaichi) (optional)
• 1 inch cinnamon (dalchini) (optional)
• 2 cloves (laung) (optional)

Preparation

• 1. Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste. If using baby spinach you can use the stems as well.
• 2. Add them to a large pot of water. Rinse them well few times & drain to a colander.
• 3. Allow the water to drain completely otherwise it will let out lot of moisture while cooking.
• 4. Heat half tablespoon oil in a pan. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away. [OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins.
• Then immerse in ice cold water. Drain completely.]
• 5. Cool this completely. Blend this along with ¼ cup water to a smooth puree. The puree should be smooth and thick. You may add 1 to 2 tbsps more water to help in blending.

How to make palak paneer

• 1. Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds.
• 2. When the spices begin to sizzle, add onions and fry till they turn transparent to golden.
• 3. Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.
• 4. Then add tomatoes with salt. Saute until they break down and turn mushy.
• 5. Add garam masala & saute until the masala smells good. This may take 2 mins. (for a smoother curry refer notes)
• 6. Pour ¾ cup water and cook covered until onions are completely soft. There should be some water left in the pan. (for consistency check video)
• 7. Lower the flame, add kasuri methi and pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. If the curry is too thick you may add a few tbsps of hot water.
• 8. Avoid overcooking. Add paneer & mix well. Turn off and remove to a serving bowl. Optionally garnish with cream.
• 9. Serve palak paneer with naan, roti or Jeera rice.