This Palak Paneer Curry is a delicious, creamy spinach dish made without onion and garlic, featuring paneer and a blend of spices. Perfect for lunch or dinner, it pairs well with parathas.
1: Wash the spinach and blanch for 5 minutes.
2: Transfer the blanched spinach into ice water to retain their green color.
3: In a blender, add the spinach and make a purée.
4: Cut the paneer into pieces.
5: Heat oil in a pan, add paneer pieces, and pan fry until golden brown. Transfer the fried paneer to a plate.
6: In the same pan and oil, add cumin seeds, asafetida, bay leaf, red chili, black peppercorn, cloves, and cinnamon stick, and cook for 30 seconds.
7: Add the tomato purée.
8: Add salt, turmeric powder, red chili powder, coriander powder, and ginger powder. Sauté until oil separates.
9: Mix in the spinach purée and cook for a few minutes.
10: Add garam masala and kasoori methi.
11: Finally, add the pan-fried paneer to the spinach sauce and turn off the heat.
12: Garnish with heavy cream and tadka. Serve the palak paneer with parathas.
