Palak Paneer
Ingredients
- 200 gms Paneer refer notes
- 125 gms Palak (Spinach) i used baby spinach (5-6 cups)
- 6 -8 Cashew nuts soaked 2 tbsp hot water for 15 mins and grind to a smooth paste
- 2 medium Onion chopped
- 2 tsp each Chopped ginger & garlic
- 1 Chopped green chilli
- 2 medium Tomatoes pureed
- 1/2 tsp Turmeric powder
- 2 tsp Chilli powder
- 2.5 tsp Corainder powder
- 1/4 tsp Cumin powder
- 1/4 tsp Garam masala
- 1/2 - 1 tsp Kasuri Methi (dried fenugreek leaves)
- Salt
- 1 -2 tbsp Ghee / Oil I used ghee
Instructions
- Heat ghee / oil in a deep and wide pan. Add chopped onion and cook till it begins to brown.
- Add chopped ginger, garlic and green chilli. Cook for 3-4 mins, till the raw smell goes.
- Add washed spinach leaves and mix well. Cook for 2-3 mins, till the leaves are wilted. Let it cool and grind to a smooth paste, no need to add water.
- In the same pan, add more ghee/oil if required. Add the ground paste and fry for 2-3 mins. Add turmeric, chilli, coriander, cumin and garam masala powder. Fry the masala for 2-4 mins, till the raw smell goes and oil starts appearing.
- Add tomato puree, salt and cook for 5-6 mins, till the gravy is reduced a bit. Crush the kasuri methi between your palms and add to the masala.
- Add paneer pieces to the masala and mix gently.
- Add 3/4 - 1 cup water to the curry and bring it to boil. Reduce the flame to lowest and cover and cook for 7-8 mins.
- Remove the pan from the fire and gradually add the cashew paste. Slowly stir the curry, so that the cashew paste is incorporated to the curry. Bring back the curry to the stove and cook for 3-4 mins on lowest flame.
Notes
I use Kohinoor brand Frozen Paneer and it works well for me. I thaw the frozen Paneer at room temp for 1 hour or so.
Let the curry rest for half an hour or so for the flavors to settle in. Though you can use oil for cooking, I find ghee adds more flavor to the curry.