Palak Paneer Indian

Ingredients

• •400 g Paneer
• •500 g Spinach
• •1 teaspoon Salt
• •2 medium Onions
• •0.5 teaspoon Black pepper
• •2 tablespoons Vegetable oil
• •3 medium Tomatoes
• •1 inch Ginger
• •3 cloves Garlic
• •1 teaspoon Garam masala
• •60 ml Cream
• •2 tablespoons Ghee

Instructions

1. 1

   Bring a large pot of water to boil. Add 500g fresh spinach, blanch for 45 seconds until bright green and wilted. Immediately transfer to ice bath to stop cooking. Drain and blend to a smooth puree.

   💡 Ice bath preserves the vibrant green color - overcooked spinach turns army green.

2. 2

   Heat 3 tbsp ghee in a large pan over medium heat. Add 1 large diced onion, cook 8-10 minutes until deeply caramelized. Add 2 tomatoes diced, cook 5 minutes until soft and jammy.

   💡 The onion must be caramelized - this is where 80% of the flavor comes from.

3. 3

   Add 1 tbsp minced garlic and 1 inch grated ginger. Cook 2 minutes until raw smell disappears. Add 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric. Stir for 30 seconds until fragrant.

   💡 Toast the spices in the ghee - this releases their essential oils and deepens flavor.

4. 4

   Add spinach puree. The mixture will splatter - cover partially. Cook 10 minutes, stirring occasionally, until raw spinach taste is gone and oil separates.

   💡 Cook out the spinach thoroughly - raw spinach taste is bitter and unpleasant.

5. 5

   Add 250g paneer cubes. Gently stir to combine. Add 100ml water if too thick. Simmer 5 minutes. Add 1/2 tsp garam masala and 1 tsp kasuri methi (dried fenugreek leaves).

   💡 Kasuri methi is the secret ingredient - it adds that restaurant-style earthy flavor.

6. 6

   Stir in 3 tbsp heavy cream and 1 tbsp ghee. Season with salt to taste. The curry should be thick enough to coat a spoon.

   💡 Finish with cream off heat - boiling cream will curdle and separate.

7. 7

   Serve immediately with garlic naan or jeera rice. Garnish with a drizzle of cream and crispy fried onions if desired.

   💡 Palak paneer is best fresh - the spinach darkens and becomes bitter overnight.