Cooking Instructions
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Step 1
First, we need to blanch the spinach. Boil
Water (960 mL)
, add
Granulated Sugar (4 g)
, and then add
Fresh Spinach (285 g)
to it. Submerge it in boiling water and turn off the flame. Let it sit for 3 minutes. No need to cover it.
Step 2
Strain the water after 3 minutes and immediately give it an ice bath. Add
Ice (280 g)
cubes to a bowl and add the blanched spinach to it. Let it sit for 5 minutes.
Step 3
Transfer it to a blender and blitz it to make a smooth creamy puree. Keep it aside for now.
Step 4
In a pan add
Onion (1)
,
Jalapeño Pepper (1)
, and
Cashew Nuts (30 g)
along with
Water (240 mL)
. Bring it to a boil, reduce the flame and cook for 6-7 minutes.
Step 5
Do not strain. Allow it to cool down completely before grinding it to a smooth paste, in a blender. Keep it aside for now.
Step 6
If using frozen paneer, thaw the
Paneer (200 g)
completely and then cut the paneer in any desired shape.
Step 7
Heat a grill pan and grill the paneer slices in little
Oil (30 mL)
till it turns light golden on both sides. Set the grilled paneer aside for now.
Step 8
Add
Oil (8 mL)
in a pan. Once it's hot enough, add
Bay Leaves (2)
,
Cinnamon Stick (1)
,
Dried Fenugreek Leaves (3 g)
,
Garlic (5 cloves)
, and
Ginger Paste (15 g)
. Fry for 2-3 minutes or till the garlic turns golden.
Step 9
Next, add the onion paste and fry it for 2 minutes. Now add the spinach puree,
Garam Masala (3 g)
, and
Salt (to taste)
. Add water if you need to adjust the consistency. Mix it all together and cook till it comes to a boil. Take it off the flame.
Step 10
Add the grilled paneer just before serving. This palak recipe tastes best with any flatbread or steamed rice.