Classic Palak Paneer

  1. Blanch 300 gm spinach in boiling water. Cook for exactly one minute and then dunk in an ice bath. Blend to a paste.
  2. Heat 2 tbsp ghee + 1 tsp mustard oil and throw in 1/2 tsp asafoetida, 1 tsp cumin seeds and 3 tbsp finely chopped garlic. Cook for 3 min.
  3. Chuck in 1 tsp chopped ginger + 1 cup finely chopped onion. Cook till onions are golden brown.
  4. Now add 3 slit green chillies, 1 tsp red chilli powder and 2 tsp coriander powder. Add a splash of water and cook for 1 min.
  5. Introduce the spinach paste to the pan and cook on medium heat for 10 min
  6. While that’s happening, cut a block of paneer into cubes and soak in a bowl of warm water. You can totally fry them if you like, but I think the sauce is plenty rich already.
  7. Start putting the finishing touches on the spinach gravy. Toast 1 tbsp Kasuri Methi and crumble it into the pan.
  8. Add 1/2 tsp Garam Masala and finish with a drizzle of fresh cream
  9. Serve hot with naan / chapati / spaghetti

    PS. I’m doing giveaways again! If you cook this, post a picture and tag me, and I’ll send you one of my ugly but limited edition kitchen aprons!

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