Palak Paneer

There’s something truly comforting about a creamy bowl of palak paneer—it’s like a warm hug from the kitchen to your plate. This week, we bring you the recipe for Palak Paneer straight from the kitchen of culinary expert – Sanjana Das.

Palak Paneer is a perfect example of how simple ingredients, when cooked with care, can transform into a rich and satisfying meal. You can serve it hot with roti or rice.

Ingredients for Palak Paneer

• P Mark Kachi Ghani Mustard Oil – 3 tbsp

• Palak (spinach) – 2 bunches (cleaned thoroughly)

• Paneer – 250g (preferably malai paneer, cubed)

• Green chilies – 4

• Ginger – 2-inch piece (divided)

• Garlic cloves – 6

• Coriander leaves – A handful (for the spinach purée)

• Onions – 3 (chopped)

• Tomatoes – 2 (puréed)

• Salt – According to taste

• Sugar – 1 tsp

• Cumin seeds – 1 tsp

• Dry red chili – 1

• Ginger-garlic paste – 1 tbsp

• Turmeric powder – ½ tsp

• Chili powder – 1 tsp

• Coriander powder – 1 tsp

• Cumin powder – 1 tsp

• Hot water – 1½ cups

• Garam masala – 1 tsp

• Fresh cream – ¼ cup

• Kasuri methi (dried fenugreek leaves) – A pinch (dry-roasted)

• Coriander leaves – A few sprigs (chopped)

• Chaat masala – A pinch

• Sliced ginger – For garnish
  

Method for Palak Paneer

1. Clean the spinach thoroughly and blanch it in boiling water for 1 minute.

2. Immediately transfer it to ice water to retain the bright green color.

3. Grind the blanched spinach with coriander leaves, green chilies, and half of the ginger into a smooth purée.

4. Heat P Mark Kachi Ghani Mustard Oil in a kadai. Temper with cumin seeds and a dry red chili.

5. Add ginger-garlic paste and sauté until fragrant.

6. Add chopped onions and fry until golden brown.

7. Stir in tomato purée and cook on medium heat until the raw smell disappears and oil separates on the sides.

8. Add the spinach purée to the cooked tomato-onion mixture. Stir well and cook uncovered on medium flame.

9. Add salt, sugar, turmeric powder, chili powder, coriander powder, and cumin powder.

10. Cook until the gravy thickens and the raw taste of spinach disappears.

11. Add cubed paneer and gently mix. Simmer for 2 minutes (do not cover).

12. Finish with garam masala, dry-roasted kasuri methi, a pinch of chaat masala, and fresh coriander leaves.

13. Drizzle fresh cream on top and garnish with sliced ginger.

14. Your Palak Paneer is ready!
    

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