Palak Paneer is one the most popular dishes in North India, a vegetarian dish rich in Iron and Protein. Palak paneer comes with the goodness of spinach and cottage cheese and is considered to be one of the finest paneer dishes in India.
Today i’m sharing my fool proof recipe that is certainly a show stopper in my house. The recipe is adapted from my mother and is now going to you. So do try out this creamy luscious Palak Paneer and share your thoughts on it with me in comments below.
To make creamy palak paneer you need to boil water in a pan and add 2 tbsp of milk in it. Adding milk cuts the sourness of spinach and gives a sweet texture. Blanch spinach leaves for 5-8 mins. Turn off the gas, strain and collect the blanched spinach in a bowl and let it cool. Now grind the blanched spinach to make a fine puree. Collect and keep aside. Heat oil in a pan and fry paneer cubes till light golden in color. Collect them all in a bowl and keep aside. In the same oil add bay leaf and cinnamon and just after 2-3 seconds add chopped onions and saute them till they sweat. Add ginger and garlic paste along with some chopped green chilies and fry till the raw smell goes off. Now add finely chopped tomatoes along with coriander powder, red chili powder and garam masala powder. Fry them all nicely till oil starts leaving the sides. Once the masala is nicely done and leaves a good aroma, add in the spinach puree and stir nicely so that everything incorporates well. You can add little water in the curry if you find it too thick, but eventually the spinach will thicken and take a creamy texture. Adjust salt and let the curry get a boil for 5 mins, simmer the gas and let it cook for another couple of minutes. Add in the fried paneer cubes and mix nicely.Turn off the gas and garnish the palak paneer with a swirl of fresh cream and serve hot with naan or chapati.