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How to make palak paneer|palak paneer recipe



Palak paneer is probably the healthiest of all Punjabi dishes. The earthy and rustic flavors of this dish are complemented by Indian cottage cheese in this delicious, creamy and extremely popular Punjabi dish, the palak paneer. This wonderful dish features the base sauce made from spinach puree, cooked together with tomato onion, hot chili peppers, and Indian cottage cheese.
Spinach and cheese is a classic combination that has been a winner in almost every kitchen in the world, including Italian, French, etc. This Indian version of this favorite combo is a curry recipe called Palak paneer. This could easily be the best tasting palak (spinach) dish.

-------------------- To prepare Palak --------------------
Paneer 250 gms (cut into cubes)
Spinach / Palak 250 gms (Wash properly)
-------------------- For tomato and onion paste --------------------
Ginger / Adrak 1 teaspoon
Garlic / Lehsun 1 teaspoon
Cumin Seeds / Jeera 1 tsp
1 large onion (finely chopped)
1 large tomato (finely chopped)
Nutmeg powder (optional) ¼ teaspoon
Coriander leaves 2 teaspoons
Green Chiles 1-2 pieces
-------------------- For sauce --------------------
1 bay leaf
Turmeric powder ¼ teaspoon
1 teaspoon red chili powder
Coriander powder ½ teaspoon
Jeera Powder ½ teaspoon
Garam masala powder ½ teaspoon
1 teaspoon cream
Kasuri Methi (optional) ½ teaspoon
Salt according to taste
Oil 4 teaspoons
Water as needed
Instructions
How to prepare the palak
Take the Palak and wash it thoroughly and set it aside.
Take a little water in a container and heat the water in a gas with medium flame.
Now put all the palak in the hot water and let it cook for about 2 minutes. Turn off the gas and transfer the entire palak to a container of cold water.
We do this so that the palak is not overcooked and the rich green color is preserved on the plate.
Prepare the  tomato Onion paste
Take a pan and add 2 teaspoons of oil. Let the pan heat up and now add the cumin seeds and heat it until it changes color.
Add green chilies, ginger, and garlic and sauté for another minute.
Add the onions and continue cooking until the onions become smooth and translucent.
Then add the tomatoes and cook for another 2-3 minutes until the oil is released from the sides
Grate a little nutmeg on the plate and add the coriander leaves and cook for one more minute. Now turn off the flame and let the plate cool down.
To make Palak Paneer
In a blender, add the palak and transfer all the ingredients from the pan and grind to a fine paste. Once done, set it aside.
Now we will cook the sauce. Take a pan and put two teaspoons of oil. Add a bay leaf and let it sauté for a minute.
Add the masalas to the oil: red chili powder, coriander powder, jeera powder, and turmeric powder and salt to taste. Sauté for a minute until all the masalas are mixed with the oil.
Now add the palak to the pan and continue cooking for 4-5 minutes. Add more water for consistency.
Add the paneer to the palak and continue cooking.
Add a little cream, Kasuri methi (optional) and garam masala powder to the pan and continue to simmer for another 2 minutes.

Your palak paneer is now ready to be served. Remove the bay leaf if desired before serving.

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