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