By Krati Purwar
October 4, 2024
Palak paneer is a soulful indulgence in this weather. However, people often struggle to get rid of the bitterness of spinach and retain its green hue while making the dish at home. They always complain that it does not taste like how restaurants make it. Here is a restaurant-like recipe you can follow at home.
1-inch ginger 1 bunch blanched palak 2 garlic cloves 1 chopped onion, tomato ½ tsp coriander, chilli powder 1 tsp butter, cumin seeds 1 tbsp fresh cream ½ tsp garam masala, turmeric Salt to taste 250 grams paneer 1 bay leaf Water as needed 2 tbsp oil 1 tsp kasuri methi
Blanch palak leaves and transfer them instantly into a bowl full of ice-cold water. Grind spinach with ice in the blender to retain the hue.
Heat oil in a pan and add chopped garlic, cumin, ginger, bay leaf, and turmeric powder.
Saute chopped onion until it turns brown and add tomatoes. Add the spices and salt to taste.
Cook the ingredients until the tomatoes are soft and the mixture releases oil. Add palak puree to it.
Cook the gravy for 5-8 minutes on low flame. Adjust salt and water before dropping paneer cubes.
After the gravy comes to a boil, garnish it with fresh coriander leaves, and serve with rice and parathas.