Palak Paneer Recipe | Restaurant Style Palak Paneer

• Palak – 1 Bunch (Medium Sized)
• Green chilli – 2
• Garlic – 3
• Ginger – 1/2″ Piece
• Sugar – 1 Pinch
• Paneer / Cottage Cheese  – 200 gm
• Salt – As Required

• Garlic – 3 to 4
• Onion – 1
• Tomato – 1
• Turmeric Powder – 1 /8 tsp
• Garam Masala Powder – 1 /2 tsp
• Kasuri Methi Leaves – 1/2 tsp
• Water – 1/2 to 3 /4 cup
• Fresh cream – 1 tbsp

• Oil / Ghee / Butter – 2 tbsp
• Jeera – 1/2 tsp
• Cinnamon – 1
• Cardamom – 1
• Clove – 1
• Bay leaf – 1

1. Remove the palak from the stem, rinse well for 3 to 4 times to remove sand. Chop green chilli, garlic and ginger for grinding. Then chop garlic, onion and tomato for the gravy.
2. Also chop the paneer into cubes, measure and keep all the other for gravy. Pour 3 cups of hot water over the cleaned spinach.
3. Cover the vessel with a lid for just 2 minutes only. Then drain the hot water and let the palak cools down for few minutes.
4. To a mixer / blender add green chilli, garlic, ginger, sugar and spinach. Sugar helps to retain the green colour, so don’t skip it.
5. Grind it to a smooth paste / puree, no need to add water. To a pan, pour oil and add jeera, cinnamon, cardamom, clove, bay leaf and let it splutter.
6. Add garlic and fry till nice smell wafts but don’t burn it. Then add onion and saute till transparent. Now add tomato and saute until it turns mushy.
7. Add turmeric powder, garam masala powder and give a quick stir. Then pour the palak puree.
8. Add required salt  and mix well. Cover and cook for 5 minutes in medium flame till the raw smell leaves.
9. The gravy thickens and now add kasuri methi leaves.
10. Pour 1/2 cup of water and add the paneer cubes.
11. Cover and cook for 2 to 3 minutes, till the paneer and gravy blends well. Switch off and pour fresh cream.
Serve this palak paneer with coconut milk pulao.