Restaurant Style Palak Paneer

Ingredients

• 250 gm spinach
• A little salt and sugar, for blanching
• Ice cubes, as shown
• 1 tbsp oil, for the puree
• 2-3 tbsp oil
• 2 onions, chopped
• 1 tbsp ginger garlic paste
• 1 tsp Kashmiri chilli powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt, to taste
• 2 green chillies
• Water, as shown
• 1 tomato, chopped
• 300 gm paneer
• 2 tbsp cream
• 1 tsp kasoori methi

Steps

1. Wash, cut, and boil 250 gm spinach with a little salt and sugar; blend with ice and 1 tbsp oil into a fine puree and keep aside.
2. Heat 2-3 tbsp oil in a vessel and sauté 2 chopped onions until golden brown.
3. Add the ginger garlic paste, Kashmiri chilli powder, turmeric, garam masala, salt, green chillies, and some water; cook for a while.
4. Add the chopped tomato and cook till the masala starts leaving oil.
5. Add the spinach puree, mix well, and cook for 5-10 minutes.
6. Add 300 gm paneer, the cream, and kasoori methi; mix well and serve.

The reel

via @indian_bawarchi

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions