Step 1

Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.

Step 2

Boil 3 cups water in a pan or microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.

Step 3

After 1 minute, using a pasta tong, take the leaves.

Step 4

Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.

Step 5

Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.

Step 6

Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.

Step 7

Heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.

Step 8

Add the cumin and let them splutter.

Step 9

Then add the tej patta or Indian bay leaf.

Step 10

Add the finely chopped onions. Saute till the onions become golden.

Step 11

Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.

Step 12

Add the chopped tomatoes. Stir and saute the tomatoes till they soften.

Step 13

Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and asafoetida/hing.

Step 14

Mix very well.

Step 15

Then add the palak puree and mix well.

Step 16

Add about ½ cup water or as required. Mix again.

Step 17

Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.

Step 18

Stir and add garam masala powder.

Step 19

Stir again and then add the paneer (Indian cottage cheese) cubes.

Step 20

Mix very well and switch off the heat. Be quick as we don't want heat the paneer for more 30 seconds to 1 minute. Overcooking paneer will make them chewy and dense.

Step 21

Lastly, add 2 tablespoons of low-fat cream. If using heavy whipping cream, then add 1 tablespoon of it. Stir gently again so that the cream gets incorporated in the gravy uniformly.

Step 22

Pour the palak paneer in serving bowls. While serving you can top it with some butter or cream.

Step 23

You can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer.

Step 24

Stir and serve palak paneer hot with some roti. It also goes very well with Indian breads like tandoori roti, phulka, paratha or naan.

Step 25

Being a versatile dish, it also accompanies rice dishes from the indian cuisine like cumin rice, vegetable pulao, ghee rice, saffron rice and even a simple steamed rice very well.