Palak Paneer (Jain)
Creamy pureed spinach gravy with golden-fried paneer cubes — made completely without onion and garlic. Vibrant, nutritious, and absolutely restaurant quality at home.
35 mins
Time
Medium
Difficulty
4 people
Serves
Method
- 1
Blanch spinach in boiling salted water for 2 minutes. Drain and immediately transfer to ice water to preserve colour. Blend into a smooth puree with the green chili.
- 2
Shallow fry paneer cubes in oil until golden on all sides. Set aside.
- 3
Heat 1 tbsp oil in a pan. Add cumin seeds and asafoetida.
- 4
Add grated ginger and sauté for 30 seconds.
- 5
Blend tomatoes into a paste and add to the pan. Cook for 7-8 minutes until oil separates.
- 6
Add turmeric, coriander powder, and salt. Mix well.
- 7
Pour in spinach puree and cook for 5-6 minutes on medium heat.
- 8
Add fried paneer and garam masala. Simmer for 3 minutes.
- 9
Stir in fresh cream and serve hot with paratha or rice.
Ingredients
- 300g fresh spinach (palak), washed
- 250g paneer, cubed
- 2 medium tomatoes
- 1 tbsp oil + oil for frying paneer
- 1 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 1 tsp ginger, grated
- 1 green chili
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 2 tbsp fresh cream
- Salt to taste