Palak Paneer Recipe

🧂 Ingredients

• 250 grams Spinach
• Water to Blanch Spinach
• ¼ tsp Soda Bicarb
• Ice cold Water with Some Ice Cubes
• 200 grams Paneer

  (cut in cubes)
• 5 tbsp Oil or Ghee or Butter
• 1 tsp Cumin Seeds
• 6 cloves Garlic

  (crushed or chopped)
• 3-4 Dried Red Chillies
• 2-3 Green Chilies

  (finely chopped)
• 1 Onion

  (medium size, finely chopped)
• 1 Tomato

  (medium size, finely chopped)
• 1 tsp Coriander Powder
• 1 tsp Garam Masala Powder
• Salt as per taste
• ½ tsp Lemon Juice
• 2 tbsp Cream

  ( plus for garnishing)
• 1 tbsp Ghee or Oil or Butter
• 1 tsp Cumin Seeds
• Live charcoal or lump coal
• Small bowl or a piece of foil.
• 1 tsp Ghee or oil

Instructions

• 1 Trim the stem , clean and wash the spinach well.
• 2 Boil enough of water in a large pot, add soda and spinach.
• 3 Let the spinach blanch for 2 minutes.
• 4 Take the blanched spinach out and immediately put it into ice cold water. Let it
  sit in the water for 2-3 minutes.
• 5 Put the blanched spinach in a blender and blend it to a puree.
• 6 Dip the paneer cubes in hot water for 3 to 4 minutes or microwave it for 2 mins.
  Set it aside.
• 7 In a heavy bottom pan or kadhai, heat oil or ghee.
• 8 Add cumin seeds, allow it to crackle. Add crushed garlic and fry till its golden
  brown.
• 9 Add broken whole red chilies and green chillies. Fry for 15 seconds.
• 10 Add chopped onions, and saute till it turns translucent.
• 11 Now, add chopped tomatoes and cook for 1 minute on high heat.
• 12 Add coriander powder, garam masala powder, salt.  Mix well.  
• 13 Cover and cook the tomatoes on medium heat until soft.
• 14 Increase the heat to high, add pureed spinach and saute it for a minute.
• 15 Add Paneer, cream, mix and saute for another minute.
• 16 Add lemon juice, mix and immediately take it off the stove.
• 17 Heat 1 tablepsoon of oil in a small pan. Add cumin seeds and allow it to
  crackle.
• 18 Pour the tadka over the Palak Paneer
• 19 Dish out and garnish with cream. Serve.
• 20 Burn a small piece of charcoal or lump coal on stove top until red hot. (be
  careful and use tongs  while burning it)
• 21 Then, with the help of tongs, carefully place the live charcoal over the foil or
  in the bowl. Top it with ½ teaspoon of ghee and immediately close the lid.
• 22 Now, place a small bowl or small pieces aluminium foil on the palak paneer
  curry.
• 23 With lid closed, leave the spinach paneer gravy undisturbed for 5-7 minutes to
  infuse the dhungar well.

Nutrition Info