Palak Paneer

Nutrition values are AI-estimated based on ingredients.

• 5 ounces spinach
• 1/4 cup paneer, cubed
• 1 tablespoon cooking oil
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon asafoetida
• 1 chopped green chili
• 1 tablespoon chopped ginger
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon whole wheat flour
• 3/4 cup water
• 1/4 cup heavy cream
• Finely chopped tomatoes for garnish

1. 1Blanch 5 ounces of spinach in boiling water for 1 minute, then immediately transfer to ice-cold water to stop cooking.
2. 2Drain the blanched spinach and blend it with 1 chopped green chili, 1 tablespoon chopped ginger, and a little water until it forms a smooth paste.
3. 3Heat 1 tablespoon of cooking oil in a pan over medium heat. Add 1/2 teaspoon cumin seeds and 1/8 teaspoon asafoetida and stir until aromatic.
4. 4Carefully pour the blended spinach paste into the pan, stirring continuously as it may splatter.
5. 5Add 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Mix well and cook with the lid halfway on for about 2 minutes.
6. 6In a separate small bowl, mix 1 tablespoon whole wheat flour with 2 tablespoons water to create a slurry. Stir this slurry into the spinach mixture.
7. 7Pour in about 3/4 cup water and 1/4 cup heavy cream, mixing thoroughly. Continue to cook with the lid halfway on for 3-4 minutes over low heat.
8. 8Add 1/4 cup of cubed paneer (which has been soaked in hot water for 5 minutes) to the spinach gravy.
9. 9Stir the paneer into the gravy and cook for an additional 3-4 minutes over low heat, keeping the pan halfway covered.
10. 10Turn off the heat, stir in a small amount of finely chopped tomatoes as a garnish, and serve hot.

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