How to prepare Palak Paneer - Step by Step Recipe

Blanching and Blending the leafy greens:

• Wash the spinach leaves very well in water. Now take a pan, boil some water in it.
  
• Put the palak leaves in the boiling water.
  
• Cook those for 2-3 minutes. Turn off the flame.
  
• Place the leaves immediately in cold water (Blanching). Let it cool down. This will take around a minute or so.
  
• As soon as the leaves cool down, take those in a grinder. Add 2-3 tablespoon of water in it.
  
• Blend it into a smooth green paste.
  

Cooking the gravy:

• Heat some ghee in a kadhai or pan. Temper the oil with some dry red chilies and cumin seeds.
  
• Add the chopped ginger and garlic pieces into the heated oil. Also, add the chopped green chilies.
  
• Let it fry until golden brown and the raw flavor of the spices is gone.
  
• Now add the chopped onions. Stir fry the same till it turns into a nice brownish color.
  
• Meanwhile, cut the paneer pieces. Make it of medium-sized. Do not make the pieces too small.
  
• After the onions are fried nicely, add the chopped tomatoes.
  
• Sprinkle some salt and saute the veggies for 2-3 minutes till the tomatoes become soft and mushy.
  
• When the tomatoes are cooked well, now is the time to add the spinach paste.
  
• Pour the spinach or palak leaves paste into the pan.
  
• Add some water and also add some turmeric, red chilly powder. Mix all well and let it cook for 5-7 minutes or till it boils.
  
• When the gravy comes to boiling, add the paneer pieces gently.
  
• Mix the pieces carefully into the gravy so that those are well covered with the spices. After that, add half a tablespoon of mixture of coriander and cumin powder.
  
• Cook the gravy along with the paneer cubes for 10-12 minutes or till it turns into the desirable consistency.
• Palak Paneer is ready to serve with Roti or Naan. Enjoy! :)