Palak Paneer

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Palak paneer is a vegetarian dish originating from the Indian subcontinent, consisting of paneer in a thick paste made from puréed spinach and seasoned with ginger, garlic, garam masala, and other spices.

Ingredients

• 2 bunches Palak leaves cleaned (blanched then in ice-cold water ) 
• 1 inches ginger, grated 2-3 garlic pods, roughly chopped 
• 1 tbsp Ghee 
• 1 tbsp oil 
• ¼ tsp cumin seeds 
• 3-4 cloves 
• 1 bay leaf Pinch of asafoetida 
• 1 small onion, 
• chopped 2-3 garlic pods
• chopped 1 medium Tomato 
• ½ tsp Turmeric powder 
• 1 tsp Red chilli powder 
• 2 bunches Spinach, blanched and puree 
• ½ cup hot water 
• 250-300 gm Paneer, cut into cubes 
• 1 tbsp Fresh Cream 
• Salt as per taste 
• Garnish Ginger

Process

•  In a pot, blanch spinach leaves in boiling water for 2-3 minutes. 
• Remove and transfer immediately into ice-cold water. 
• Now into a blender add ginger, garlic and make a paste then add cooked palak and make a smooth paste 
• For palak paneer heat ghee in a pan and add bay leaf, cumin seeds, asafoetida. 
• Stir for a minute until fragrance goes off. 
• Now add onion and garlic, saute until they turn translucence. 
• Add tomatoes and stir till they turn soft. 
• Add turmeric, red chilli powder and mix well. 
• Now add prepared palak puree, hot water, adjust salt and give a nice stir.
• Transfer paneer cubes, sprinkle garam masala and allow it to cook for another a minute. 
• A finish with fresh cream and fold it into the gravy. 
• Garnish with ginger julienne and fresh cream.

History

• Palak paneer is a north Indian vegetarian curry with origins in the Punjab region. 
• The dish is comprised of a spinach purée (palak is Hindi for spinach) and fresh-pressed cheese, with an aromatic blend of spices that includes ginger, garlic, and garam masala. 
• Palak paneer is also sometimes called saag paneer.