Ingredients
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- 200 Grams Paneer
- 3 Tsp Ghee
- 500 Grams Spinach
use only the leaves - 2 Fresh Red Chilli Pepper
dry ones - 3 Cardamom
- 1 Tsp Cumin Seeds
- 1 Bay Leaf
- 1 Cinnamon
whole cinnamon. - 2 Tsp Ginger Garlic Paste
- 1 Pinch asafoetida
- 2 Green Chili
optional, might get too spicy. - 1 Cup Onion
make puree before adding - ½ Cups Tomato Puree
- 60 mL Heavy Cream
- 1 Tsp Red Chilli Powder
- 1 Tsp Cumin Powder
- 1 Tsp Coriander Powder
- 1 Tsp Garam Masala
- ½ Tsp White Sugar
- 5 Grams Butter
- 1 Tsp Fine Salt
per taste - 1 Tsp Kasturi Methi
Method
In a pan
- 500 Grams Spinach
use only the leaves
Blanch the spinach by boiling for 2-3 minutes. Place in an ice bath, cool, and squeeze out excess liquid. Blend to make puree and set aside.
In a pot
- 3 Tsp Ghee
- 2 Fresh Red Chilli Pepper
dry ones - 3 Cardamom
- 1 Tsp Cumin Seeds
- 1 Bay Leaf
- 1 Cinnamon
whole cinnamon. - 2 Tsp Ginger Garlic Paste
- 1 Pinch asafoetida
- 2 Green Chili
optional, might get too spicy. - 1 Cup Onion
make puree before adding - ½ Cups Tomato Puree
- 60 mL Heavy Cream
- 1 Tsp Red Chilli Powder
- 1 Tsp Cumin Powder
- 1 Tsp Coriander Powder
- 1 Tsp Garam Masala
- 5 Grams Butter
- 1 Tsp Fine Salt
per taste
Add ghee and toast cumin seeds, dry red chillies, asafoetida, bay leaf, cardamom pods, and cinnamon stick.
Add ginger garlic paste, crushed green chillies, and sauté until raw smell goes away.
Then add onion and sauté until translucent.
Add tomato puree and all the other spices (red chilli powder, cumin powder, coriander powder, garam masala) and saute until water evaporates and the mixture is more on the dry side.
Now, add the prepared palak puree, a cup of water and cover and cook
In a diffrent pan
- 200 Grams Paneer
- 5 Grams Butter
Fry the paneer cubes using oil until they turn brown/ golden
- ½ Tsp White Sugar
- 1 Tsp Kasturi Methi
Tranfer the fried paneer into the palak gravy and cook for 2 minutes.
Sprinkle kasturi methi and sugar. mix everything well.
Serve with roti or rice.