PinZeroed in on Sailu’s blog, finally. I didn’t make many changes to her recipe, except for quantities of some. Be warned that this is not one of those quick and easy recipes. It takes time to cook but is definitely worth the effort and time. Pin Palak Paneer-Palak Paneer Recipe-Paneer Recipes Serves 2 Ingredients for Palak Paneer: Paneer – 1 cup Spinach / Palak – 4 cups, shredded Onions – 1 medium, chopped Ripe tomatoes – 2 big, pureed Ginger garlic paste – 2 tsp Green chillies – 2, slit Cumin – 1 tsp Chilli powder – 1 tsp Coriander powder – 2 tbsp Curry masala – 1 tsp (optional) Cream/malai – 1 tbsp (optional) Ghee – 1 tbsp How to Make Palak Paneer:

  1. Heat ghee in a pan and fry the paneer cubes lightly. Drain and set aside.
  2. Add cumin seeds to the leftover ghee and let them splutter. Then add the onions and green chillies, frying lightly.
  3. Add ginger garlic paste, red chilli powder, coriander and curry masala and fry for 2-3 minutes.
  4. Add the tomato puree and let this paste cook for a good 10 minutes. It will splutter and fall all over your cook top so reduce flame to sim. Stir occasionally. Meanwhile, blanch* the spinach and make a paste in the same blender you used to puree the tomatoes.
  5. Add the blanched spinach to the above paste and cook for another 10 minutes or so. The ghee will start separating at this point.
  6. Add the fried paneer and required water with salt. I added very little water since I like a thick gravy for this dish. Combine and cook for another 2-3 minutes, depending on how much water you have added.
  7. Finally blend in the cream and stir in well before removing from fire. Pin I served it with chappathis but next time its going to be naan 🙂 Notes – Its not necessary to blanch the spinach if you don’t feel comfortable with the process. Boiling it in some water is also fine. Use that water later to make the gravy thinner as desired. – The original recipe called for blanching and peeling the tomatoes. I avoided that too. – Next time, I will try making a paste of the onions too because it was irritating to bite into it when the rest of the gravy was so creamy.