Basic recipe  credit : Chef Kunal Kapoor. A very simple but very delicious recipe. I have tweaked the recipe a bit to suit my palate.
Ingredients
  • 150 gm paneer cut into cubes
  • Approximately 30 tender spinach leaves(palak)
  • 1 onion very finely chopped
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 6 pods of garlic and 1/2″ piece of ginger ground into a smooth paste
  • 2 green chillies
  • 1 tsp red chilli powder(adjust to spice required as green chillies have also been added)
  • 1/2 to3/4th tsp cumin powder
  • 1/4th tsp garam masala powder
  • Salt to taste
Method:
  • Clean and rinse the palak leaves.
  • Heat a vessel full of water,add a pinch of salt. When it starts boiling add palak leaves and blanch for 2 to 3 minutes. Remove and add the palak leaves to cold water. This  will keep the color of the leaves intact. DO NOT blanch for longer, the  colour of leaves will change.
  • Drain the excess water and blend the leaves and green chillies to a smooth paste adding little water. Keep the puree covered.
  • On a nonstick tawa/skillet shallow fry the paneer in a tsp of oil till light golden in colour and keep aside. Do not fry much as paneer will harden.
  • Heat oil in a nonstick/ ceramic pan, add cumin seeds, when they crackle add ginger garlic paste,green chilli paste, saute add chopped onion.
  • Saute till the onions turn tranluscent. Add cumin powder, red chilli powder and saute well. Add paneer cubes, mix gently so that the masala coats the paneer, add palak puree, and cook for 5 minutes. Add salt and sprinkle garam masala.
  • Serve hot as a side dish with rotis or along with dal, rice.
NOTE :
  • Earlier I never tried adding red chilli powder thinking it would change the colour of the gravy. But when I tried Chef Kunal Kapoor’s recipe, I noticed it did not make much of a difference to the colour and most important the taste of the gravy was awesome. This recipe is a keeper.
Variation to the recipe :
  • Add 1 tbsp of cream after the gravy is cooked and mix well for a richer taste.
TIP:
  • Palak has it’s own salt content so take it into consideration while adding salt.
  • Paneer can be added as is, need not shallow fry. Tastes great both ways.
  • Exposing palak puree to air for long makes it change colour as well it’ll get bitter, so keep it covered. ( This tip is by Chef Vishnu Manohar).
  • Palak paneer is a very easy recipe. Cook palak paneer just before serving to enjoy its flavour to the maximum.

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