Palak Paneer Recipe (Spinach Paneer)

Method14 steps · about 45 min

1. 1

   Step 1: Choose 100–120 g young tender spinach leaves, about 3½–4 loosely measured cups or two tightly packed cups. Discard mature stems; tender baby-spinach stalks may stay.

   Uses 3½ to 4 cups (100 to 120 grams) palak ((spinach) )

2. 2

   Step 2: Rinse the same leaves several times in separate water, discarding each rinse, and drain in a colander.

   Uses same 100–120 g leaves after trimming · separate spinach rinse water; discard

3. 3

   Step 3: Drain the same washed spinach completely so excess rinse water does not enter the curry.

   Uses same leaves after discarded rinses

4. 4

   Step 4: Choose the sautéed-spinach or blanched-spinach route, and only one nut option: 8–10 cashews, seven soaked blanched almonds, two tablespoons almond flour, or no nuts with the cream replacement in step 13. Heat the first half tablespoon from the one-tablespoon base oil and sauté the green chilies (2) and chosen nuts. For SAUTÉED spinach, add the drained leaves and cook 3–4 minutes until fully wilted and the raw smell is gone. For BLANCHED spinach, separately blanch the drained leaves two minutes in the four cups hot water with the separate quarter teaspoon blanching salt; immerse in ice-cold water and drain completely, discarding both waters. Keep the sautéed chili/nut mixture to combine with the blanched leaves in step 5.

   Uses same rinsed leaves ready for one selected cooking route · first half tablespoon from same one tablespoon base oil · 2 green chilies ((deseeded) (less spicy kind)) · 8–10 cashews ONLY selected cashew route · seven blanched soaked almonds ONLY alternative to cashews · two tablespoons almond flour ONLY alternative to whole nuts · four cups blanching water ONLY blanch route; discard · quarter teaspoon blanching salt ONLY blanch route; discard

5. 5

   Step 5: Cool the chosen spinach and chili/nut mixture fully. Blend once with the quarter cup spinach-blending water to a thick smooth puree, adding only the separate optional 1–2 tablespoons extra blending water if needed.

   Uses same sautéed or drained blanched leaves with sautéed chili and chosen nuts, if any · ¼ cup water (to blend spinach) · 1–2 tbsp extra spinach-blending water (optional)

6. 6

   Step 6: In the same pan heat the remaining half tablespoon base oil plus one tablespoon butter OR the separate one tablespoon additional oil in place of butter. This keeps total cooking fat at two tablespoons. Add the optional whole cinnamon (1-inch piece), cardamoms, cloves (2) and cumin seeds (⅛ teaspoon).

   Uses remaining half tablespoon from same base oil · one tablespoon butter OR separate one tablespoon replacement oil · one tablespoon additional oil ONLY replacing butter · ⅛ teaspoon cumin seeds ((jeera) (optional)) · 2 green cardamoms ((elaichi) (optional)) · 1-inch piece cinnamon, optional · 2 cloves ((laung) (optional))

7. 7

   Step 7: When the same whole spices sizzle, add the onion (90 g) and fry until transparent to golden.

   Uses same two-tablespoon chosen fat route · 90 g finely chopped onion (1 small)

8. 8

   Step 8: Add the three-quarter teaspoon ginger-garlic paste (¾ teaspoon) OR the paired half teaspoon minced ginger and three-quarter teaspoon minced garlic (¾ teaspoon). Sauté 1–2 minutes until aromatic.

   Uses same gravy base after onion frying · ¾ teaspoon paste OR paired separate fresh ginger and garlic · half teaspoon minced ginger ONLY fresh substitute for paste · ¾ teaspoon minced garlic ONLY fresh substitute for paste

9. 9

   Step 9: Add tomatoes and the half teaspoon curry salt to the same onion mixture. Sauté until the tomatoes break down and turn mushy.

   Uses same chosen paste or fresh ginger/garlic route · ½ cup (1 small) tomatoes (deseeded & chopped or pureed) · ½ teaspoon salt (use as per your taste)

10. 10

    Step 10: Add garam masala (½ to ¾ teaspoon) and sauté about two minutes until aromatic. For an optional smooth gravy, cool this onion-tomato mixture, remove and reserve the whole spices, then blend it with only half to three-quarter cup taken from the SAME three-quarter-cup gravy-water supply. Return the puree and reserved spices to the pan and cook until traces of oil appear. Otherwise leave the gravy unblended.

    Uses same softened vegetables ready for garam masala · ½ to ¾ teaspoon garam masala (adjust to taste) · half to three-quarter cup from SAME gravy-water stock ONLY optional smooth-gravy blending

11. 11

    Step 11: For unblended gravy, add the three-quarter cup gravy water. For the optional blended gravy, add only any unused remainder of that same measured supply. Cook covered until the onions are completely soft and the gravy is thick but still moist; do not add another full three-quarter cup after blending.

    Uses same base; optional blending has used only part of measured gravy water · ¾ cup only for unblended gravy, or the unused remainder after optional blending

12. 12

    Step 12: Lower the heat and add optional crushed kasuri methi (½ teaspoon) and the same spinach puree from step 5. Mix and heat only 2–3 minutes until bubbling. Add separate extra hot water only if too thick and extra salt only (to taste) if needed; avoid prolonged cooking.

    Uses same quarter-cup-water puree, no new raw spinach · same gravy after using only its measured water supply · ½ teaspoon kasuri methi ((dried fenugreek leaves) (skip if you don't have)) · extra hot water only if finished curry needs thinning · extra salt only to taste cooked curry

13. 13

    Step 13: If frozen paneer needs softening, first soak the same 150 g cubes in the separate two cups hot water for 10 minutes, then drain and discard the water. Add the fresh or drained paneer once to the spinach gravy and stir gently. Turn off and transfer to a serving bowl. With a nut route, optionally garnish with three tablespoons cream; if all nuts were omitted, use three to four tablespoons cream as their replacement.

    Uses same cooked spinach and onion-tomato mixture · 150 grams (1¼ cups) paneer ( (Indian cottage cheese)) · optional three tablespoons cream with nuts, OR three to four tablespoons instead of all nuts · 2 cup water

14. 14

    Step 14: Serve hot. Rice, naan or roti make optional accompaniments.

    Uses same paneer curry with selected cream enrichment