Ingredients
Directions
Pluck only the young & tender spinach leaves and discard the stems. Rinse them well a few times & drain to a colander. Allow the water to drain completely.
Heat half tablespoon oil in a pan. Saute green chilies, cashews, and spinach for 3 to 4 mins until the leaves wilt thoroughly & the raw smell of spinach goes away. Alternatively, 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 this completely. Blend this along with ¼ cup water to a smooth puree. The puree should be smooth and thick, adding 1 to 2 tbsps more water if needed for blending.
Heat 1 tablespoon butter and half tablespoon oil in the same pan. Once they melt, add cinnamon, cardamoms, cloves, & cumin seeds.
When the spices begin to sizzle, add onions and fry till they turn transparent to golden.
Next, saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.
Then add tomatoes with salt. Saute until they break down and turn mushy.
Add garam masala & saute until the masala smells good. This may take about 2 mins.
Pour ¾ cup water and cook covered until onions are completely soft. There should be some water left in the pan.
Lower the flame, add kasuri methi and pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. If the curry is too thick, you may add a few tbsps of hot water.
Avoid overcooking. Add paneer & mix well. Turn off the heat and remove to a serving bowl. Optionally garnish with cream.
Serve palak paneer with naan, roti, or Jeera rice.
