Brinda’s Palak Paneer

Ingredients:

Spinach - 1 whole Costco Box (About 4 bunches)

1/4 bunch coriander leaves

Mint/Pudina leaves (10-15)

Paneer cubes - about a cup and half

1 big onion chopped

Ginger & Garlic Paste 1-2 teaspoon

15 whole cashews

2 green chillies-slit

2 medium tomatoes chopped

For Seasoning:

Oil

Butter - 1 tbsp

Jeera - 1/2 tsp

Bay Leaves - 1-2

Spice Powders

Turmeric Pd - 1/4 tsp

Jeera powder -1tsp

Dhaniya powder-1tbsp

Red Chilli powder-per taste

Garam Masala 1/2 tsp

1tbsp Kasoori Methi

Optional-1-2tbsp heavy cream

Method:

Blanch spinach -no need to remove stem, 1/4 bunch coriander  and few pudina leaves (10-15). Pudina is optional -don’t have to put it if you don’t have. Don’t put too much, it’ll overpower taste of spinach. You can blanch it all together. Boil on open pot. Cool and grind into fine paste.

Cut paneer into cubes. Shallow fry so that it’s a bit golden brown on all sides. Keep it aside.

In the same oil, add one big chopped onion, chopped garlic and ginger (1-2 tsp), 15 whole cashews, 2 green chillies-slit, 2 medium tomatoes chopped,. Fry them all one after another till done. Cool it. Grind into fine paste.

In a deep kadai add 3 -4 tbsp oil and a tsp butter if you like. It’ll enhance the taste. Add 1-1.5 tsp whole jeera,1-2 bay leaves. 

Add the onion tomato paste. 

Once oil oozes from the sides, add turmeric powder, jeera powder -1tsp, dhaniya powder-1tbsp, red chilli powder-per taste. 

Mix it all and after a min or so add spinach purée. You can add water to adjust the consistency. 

Add salt. Add the paneer. 

After it starts boiling reduce the flame and add 1/2 tsp of garam Masala. 

Crush 1tbsp kasoori methi. Add coriander leaves to garnish.

Optional-1-2tbsp heavy cream. Since I already added cashew I sometimes add cream or not. If u add cream u might need to increase spice a bit. Based on your palate. Enjoy!

Tip: Cook spinach and the dish in open pot. Spinach will lose its color if u cook in closed pot.