Palak Paneer

Palak Paneer is a popular vegetarian dish in Indian cuisine that features paneer (Indian cottage cheese) cooked in a creamy spinach gravy (palak). It's known for its rich, earthy flavors, vibrant green color, and comforting, mildly spiced profile. It’s commonly served with naan, roti, or rice.

Ingredients:

For the Palak Puree:

• 1 box (roughly 500 g) spinach/palak
  

For the Vegetable Puree:

• 2 tbsp avocado oil (or any neutral oil)

• 1 large onion, chopped

• 1 large tomato, chopped

• 2 cloves freshly grated garlic

• 1-inch piece freshly grated ginger

• 1 green chilies (adjust to taste)

• 1 dried red chili (optional)

• 1 tsp cumin seeds

• 1 tsp cumin powder

• ½ tsp coriander powder

• 1 tsp salt (or to taste)

• ½ cup water (adjust as needed)

• 1 cup (250 g) paneer, cubed

• 1/4 garam masala

• 1 tsp kasuri methi, crushed

• 1 tbsp cream

Instructions:

Prepare the Palak Puree:

1. Blanch the spinach in boiling water for 2–3 minutes. Drain and squeeze out the excess water.

2. Transfer the spinach to a food processor or blender, and blend until smooth. Set aside.

Prepare the Vegetable Puree:

1. In a pot, heat 2 tbsp avocado oil. Add the chopped onion, tomato, grated ginger, garlic, and green chilies. Sauté until soft and fragrant.

2. Transfer the sautéed vegetables to a food processor or blender, and blend until smooth. Set aside.

Cooking the Curry:

1. In the same pot, add 1 tsp cumin seeds and 1 dried red chili (if using). Sauté until the spices become fragrant, about 30 seconds.

2. Add the vegetable puree to the pot and cook for a few minutes to let the flavors blend.

3. Add the palak puree to the pot, followed by the cubed paneer. Simmer for about 2 minutes on medium-low heat.

4. Add ½ cup water to adjust the consistency, then simmer for another 2 minutes.

5. Stir in 1/4 tsp garam masala and 1 tsp kasuri methi. Adjust salt if needed.

6. Stir in 1 tbsp cream (if using) for extra richness, and let it simmer for another 2 minutes.