Palak paneer
Curries With Bumbi · ♥ 1.1K likes · 28.2K views · 5 min video
Read about paneer in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp oil
- 1 tbsp ghee
- 3–4 cloves coarsely crushed garlic
- 250 g finely chopped onions
- 360 g paneer
- spinach leaves
- water
Bring a pot of water to the boil and blanch the spinach leaves for one minute, uncovered so they do not discolour.
- chilled water
Transfer at once to a bowl of chilled water, with ice if wanted, to keep them green; after a few seconds squeeze out all the water.
- ⅓ cup chopped coriander leaves
- 1 whole green chilli
- ½ cup cold chilled water
Put the spinach in the blender jar with the coriander leaves, green chilli and cold chilled water and blend to a smooth paste.
Blending the green paste
- 1 tsp cumin seeds
Heat the oil and ghee in a pan or pot over medium heat; add the cumin seeds and stir briefly.
- salt
Add the coarsely crushed garlic (not too fine, or it burns), stir briefly, then the finely chopped onions with a pinch of salt.
Fry the onions on medium until softened and still pale, without browning, which would change the colour.
- ¼ tsp turmeric powder
Add the turmeric, then the green paste; rinse the blender jar with the water and add it. Keep the heat at medium.
- ¼ cup water
- ¼ tsp kasuri methi
- ½ tsp garam masala powder
- salt
Add the kasuri methi, garam masala and salt to taste.
Add the paneer (not fried, which makes it chewy and rubbery) and mix with the sauce; cook only 2 to 3 minutes so the spinach keeps its colour and does not turn bitter.
Paneer in, briefly
- ¼ cup heavy cream
- cream
Stir in the heavy cream; serve with rice, roti or naan, with more cream drizzled on top if wanted.
Finishing with cream