Thick, creamy, and delicious – this recipe celebrates the classic palak paneer in a subtle form, making sure every ingredients shines through and used to the best of its ability.
Heat 15 ml mustard oil in a pan or kadhai. Once it starts to smoke add the chopped spinach leaves. Cook for 2-3 minutes till some water releases and the spinach wilts.
Transfer the spinach to a mixer and grind it to a smooth paste. Set aside.
Grind the spinach into a smooth puree. Set aside.
Heat 30 ml mustard oil in a pan or kadhai. Once hot, add the finely chopped onions. Stir for a few minutes till they brown and become translucent.
Add the fresh ginger-garlic paste and slit green chili. Mix till the raw aroma of the ginger and garlic fade completely.
Season with salt, turmeric powder, cumin powder, black pepper powder and coriander powder. Stir well for a minute. Add hot water to prevent the masalas from sticking to the bottom of the pan.
Add the spinach puree to the onion mix and stir well. Cover and cook on low flame till all the water releases. Should take about 5-6 minutes.
Add 200 ml hot water to the grinder you used to make the spinach puree. Mix it all up with the remains and pour into the pan or kadhai. Now let it come to an aggressive boil.
Once the gravy starts to boil, keep the heat at high and add some cream. Mix well.
Add the paneer cubes and give it one last stir.
Get your desired consistency and once you achieve it, add a final touch of garam masala. Stir one last time.