No Onion No Garlic Palak Paneer For Fasting, Vrat, Upvas | Farali Paneer

🧂 Ingredients

• 1 big bunch Palak or Spinach
• 2 tablespoon Mint leaves

  or Pudina, optional
• 2 tablespoon Cilantro

  or Coriander leaves, optional
• 2 tablespoon Cashews

  , chopped
• 1 inch Ginger

  , roughly chopped
• 3 Green chilies

  (adjust to taste)
• 3 medium Tomatoes

  , chopped
• 2 tablespoon Oil
• 1 teaspoon Cumin seeds
• 3 to 4 Dry red chilies
• ¼ teaspoon Turmeric powder
• ½ teaspoon Red chile powder
• ½ teaspoon Garam masala powder

  (curry powder)
• ½ teaspoon Salt

  or Sendha namak, adjust to taste
• 200 grams Paneer

  , cubes
• 1 tablespoon Fresh Cream

  , for garnish, optional. I have used heavy whipping cream.

Instructions

• 1 Wash and add the palak in boiling water for 2 minutes and transfer it to a bowl
  with ice-cold water to stop the cooking process and retain that bright green
  color. Check the video here. [https://youtu.be/spcthP6xs10]
• 2 Add this blanched palak (spinach), along with some mint leaves & coriander
  leaves, and 2 to 4 tablespoon of water to a blender or mixer and grind it to a
  smooth paste.
• 3 Add cashews, ginger, green chilies, and tomato, and grind it to a smooth paste
  using a blender or mixer. Keep this aside.
• 4 In a pan on medium heat, add oil. Once hot, add cumin seeds, dry red chilies,
  turmeric powder, red chile powder, and garam masala powder, and saute it for a
  few seconds. To avoid these spices from burning, add ¼ cup of water.
• 5 Now add the tomato-cashew paste and let this cook for about 4 minutes on medium
  flame till the oil has separated.
• 6 Add prepared spinach puree and salt to taste and mix till incorporated for about
  a minute or two.
• 7 To this, add paneer cubes, mix, and cook for 2 minutes. Switch off the flame and
  drizzle cream.

Nutrition Info