Palak Paneer Recipe

Scaled for 4 portions · 28 steps

1–2small to medium garlic cloves (- roughly chopped (optional))1inch ginger (- roughly chopped)3 cupwater (for blanching spinach)3 cupwater ( for ice bath)2 tbspoil (or ghee (clarified butter) or butter)0.5 tspcumin seeds1small to medium tej patta ((Indian bay leaf))0.33 cupfinely chopped onions (or 1 small to medium sized onion)0.33 cupfinely chopped tomatoes (or 1 small to medium sized tomato)0.25 tspturmeric powder ((ground turmeric))0.5 tspred chili powder (or cayenne pepper or paprika)1 pinchasafoetida ((hing) - optional)0.5 cupwater ( or add as required)¼or ½ teaspoon garam masala (- add more if required)200–250 gpaneer (or tofu)2 tbsplow fat cream (or 1 tablespoon heavy whipping cream)1 tspkasuri methi leaves—salt as required1–2 tspcream ((low fat or heavy cream or cooking cream) or butter for garnish - optional)½–1inch ginger (- julienne)—lemon (or lime wedges or slices)—250 grams spinach (or 5 to 6 cups roughly chopped spinach)—1 to 2 green chilies (or 1 Serrano pepper or 1 to 2 Anaheim peppers - chopped)—1 teaspoon finely chopped garlic (or 4 to 5 small to medium garlic cloves)

0 of 24 gathered