Palak paneer

Preparation Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste

If using baby spinach you can use the stems as well

Add them to a large pot of water

Rinse them well few times & drain to a colander

Allow the water to drain completely otherwise it will let out lot of moisture while cooking

Heat half tablespoon oil in a pan

Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away

[OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins

Then immerse in ice cold water

Drain completely

] Cool this completely

Blend this along with ¼ cup water to a smooth puree

The puree should be smooth and thick

You may add 1 to 2 tbsps more water to help in blending

How to make palak paneer Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds

When the spices begin to sizzle, add onions and fry till they turn transparent to golden

Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice

Then add tomatoes with salt

Saute until they break down and turn mushy

Add garam masala & saute until the masala smells good

This may take 2 mins

(for a smoother curry refer notes) Pour ¾ cup water and cook covered until onions are completely soft

There should be some water left in the pan

(for consistency check video) Lower the flame, add kasuri methi and pureed spinach

Mix well and cook until it begins to bubble for about 2 to 3 mins

If the curry is too thick you may add a few tbsps of hot water

Avoid overcooking

Add paneer & mix well

Turn off and remove to a serving bowl

Optionally garnish with cream

Serve palak paneer with naan, roti or Jeera rice