Ingredients
- 1 cup Paneer
- 2 cups Palak or indian spinach, tightly packed (100 grams)
- 2 tbsp oil or butter as needed
- 2 green chilies deseeded
- ¾ cup onions fine chopped
- 1 tsp ginger garlic paste
- 10 cashews
- ½ tbsp Dwaraka Organic Garam Masala
- ⅛ tsp Dwaraka Organic Cumin Seeds
Recipe Description
For best taste always use young and tender palak. Check each spinach leaf for worms. Pluck only the leaves and discard the stems as they may leave a bitter taste.
Add them to a large pot of water. Rinse them well few times & drain to a colander. Allow the water to drain completely otherwise it will let out lot of moisture.
Heat 1 tsp oil in a pan. Fry green chilies and spinach for 2 to 3 mins until the leaves wilt off thoroughly. Do not overcook. OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.
Cool & blend chilies, palak & cashews to a smooth puree in a mixer jar
Add cinnamon, cardamoms, cloves & cumin to hot oil. When they begin to splutter, add onions and fry till they turn transparent
Next add ginger garlic paste and fry until the raw smell goes away
Then put in tomatoes and sprinkle salt. Fry till they turn mushy
Add kasuri methi & garam masala. Saute until the mixture leaves the sides of the pan
Pour half cup water and cook until the mixture thickens
Simmer the flame, add the pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. Avoid overcooking
Add paneer & mix well. If using cream pour it now. Switch off
Serve palak paneer with naan, roti or rice
You can buy Dwaraka Organic Spices here
