Palak Paneer - Spinach and Indian Cottage Cheese Curry

Step 1

Wash spinach/palak very well.

Step 2

Boil water in a pan and add palak into it. The quantity of water must be sufficient enough to retain palak.

Step 3

Let palak remain in boiling water for 35 to 40 seconds.

Step 4

Immediately take palak out of boiling water and transfer to another bowl carrying chilled water and ice cubes.

Step 5

Let palak remain in chilled water for 2 minutes.

Step 6

Take palak out of chilled water, squeeze and add to the grinder.

Step 7

Add green chillies with palak and grind to a fine puree. Keep aside.

Step 8

Take a pan and add oil along with desi ghee in it.

Step 9

Add bay leaf and cumin seeds. Let cumin splitter.

Step 10

Now put onion and saute till onion turns brown.

Step 11

Add tomato and cook for 2 to 3 minutes or until oil begins to separate from tomatoes.

Step 12

Add dry fenugreek leaves and saute.

Step 13

Take up the grinder jar and transfer palak puree into the pan.

Step 14

Add black pepper powder, garam masala, coriander powder, nutmeg powder and a drop of kewra water. Mix well.

Step 15

Cook palak for 8 to 10 minutes on low heat. Remember, not to cover the pan at any stage. You can add a little water if consistency of palak is not as per your requirement.

Step 16

At last add salt, lemon juice and paneer cubes. Gently mix without breaking paneer and let it cook for 2 minutes.

Step 17

Palak Paneer is ready. Serve hot after drizzling malai or cream.