Palak Paneer

Nutrition values are AI-estimated based on ingredients.

• 1-2 bunches fresh spinach
• 1 block paneer
• Water as needed
• Salt to taste
• 3-4 small red onions, halved
• 2-3 whole green chillies
• 1 small peeled piece ginger
• 5-6 peeled garlic cloves
• 1/4-1/2 cup cashew nuts
• 1-2 tablespoons ghee or oil
• 1 teaspoon whole cumin seeds
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 whole bay leaf
• Pinch of sugar, optional
• 1 teaspoon garam masala
• Cream or malai for garnishing

1. 1Cut the paneer block into uniform cubes.
2. 2Place paneer cubes in a bowl, pour hot water over them, and add a spoonful of salt to soak.
3. 3Thoroughly wash fresh spinach leaves and transfer them to a red cooking pot.
4. 4Add halved red onions, whole green chillies, a piece of peeled ginger, peeled garlic cloves, and cashew nuts directly to the pot with the spinach, then gently stir and cook until the spinach wilts.
5. 5Transfer the cooked spinach and aromatic mixture to a blender jar and blend into a very smooth, vibrant green puree.
6. 6In a non-stick pan, heat 1-2 tablespoons of ghee or oil, then add whole cumin seeds and allow them to splutter.
7. 7Add red chilli powder, coriander powder, and a whole bay leaf to the hot fat and stir briefly to create a fragrant base.
8. 8Pour the vibrant green spinach puree into the pan with the tempering and stir to combine the spices.
9. 9Add water to adjust the consistency of the curry, then add salt to taste, followed by a small pinch of optional sugar.
10. 10Stir in the garam masala.
11. 11Add the pre-soaked paneer cubes (drained from the hot water) to the curry and gently mix, then allow the curry to simmer briefly.
12. 12Serve the finished Palak Paneer hot, garnished with a drizzle of cream.

These instructions are our analysis of the original video. Watch on YouTube →