- Boiled Spinach Puree: 2 cup
- Mustard Oil: 2 tbsp
- Onion: 1 large (finely chopped)
- Garlic: 2 cloves (finely chopped)
- Green Chili: 1 (optional)
- Ginger: 1 inch (julienne)
- Tomato: 1 medium (chopped)
- Yogurt: 1/2 cup
- Ghee: 2 tsp
- Cloves: 3 – 4
- Garlic: 2 – 3 (thin sliced)
- Cumin Seeds / Jeera: 1/2 tsp
- Kasuri Methi/Fenugreek leaves: 1/2 tsp
- Bay Leaf: 1
- Cinnamon Stick: 1/2 inch
- Cumin Seeds: 1 tsp
- Turmeric Powder: 1 tsp
- Coriander Powder: 1 tsp
- Garam Masala: 1 tsp
- Red Chili Powder: 1 tsp
- Kasuri Methi / Dry Fenugreek Leaves: 1 tbsp
- Salt (to taste)
Preparation: In a pan, add 1/2 cup water and let it boil. Add fresh spinach and cook it for 2 – 3 mins. Turn off the heat and remove the spinach from the pan to ice cold water. It will stop the cooking process and spinach green color will be maintained. After 5 mins, remove it from water and make a smooth paste and keep it aside.
Step-1: In a pan, heat 2 tbsp mustard oil, add a bay leaf & 1/2 inch cinnamon stick. Add 1 tsp cumin seeds / jeera. Add 1 large finely chopped onion and cook for 2 – 3 mins on medium heat. Add 2 finely chopped garlic & 1 inch julienne cut ginger and cook for 2 mins.
Step-2: Add spinach puree and keep cooking for 3 – 4 mins, add 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder and cook for 2 mins. Add salt and 1 medium chopped tomato cook for 2 – 3 mins. Add 1 tbsp kasuri methi / fenugreek leaves. Add 1/2 cup yogurt and cook for 4 – 5 mins.
Step-3: Add 1 & 1/2 cup water (saved some from spinach boiling). On medium heat, let water come to boil, add 250 gm cubed Paneer / Cottage Cheese. Mix well and cook for a min and keep it aside.
Tempering / Tadka
In a pan, add ghee / clarified butter, add 3 – 4 cloves, and thin sliced garlic. Add 1/2 tsp cumin and fenugreek leaves.
Once ready, add tempering / tadka to cooked palak paneer and the dish is ready to serve. It can be complemented with rice/chapati/bread/naan etc.