Palak paneer is a common vegetarian dishes at most North Indian restaurants. Over the last years, this has become one of my go to dishes when eating out since it gives me a good combo of veg and protein.

Note! This recipe does not include making the paneer. I buy this at the local Indian store.

Ingredients

• 250 gms spinach leaves, picked and clean ( we get a bag of leaves without the stalks and the muddy part of the plants)
• 250 gms paneer, cut into approx. 1.5 cm cubes
• 1 tbsp garlic ginger paste
• 2 green chilies ( 1 slit, and the other for the paste)
• 1 small onions, chopped finely
• 2 cloves garlic, finely chopped
• 1 medium size tomatoes, chopped into 4-8 pieces
• 1/2 tsp chili powder
• 1/2 tsp turmeric
• 1 tsp dry kasuri methi
• 3 tbsps cream
• 1/2 tsp garam masala
• 2 tbsp cooking oil ( I use rape seed oil)
• 1-2 trays ice cubes
• lime juice to taste

Putting it together

In a cooking pot, add 2-3 liters of water and a teaspoon of salt and bring to a boil.

While this is boiling, take a big bowl with cold water and add the ice cubes to this.

When the water is boiling, lower the heat and add the washed spinach to the pot. Cook for 3 mins and drain off the hot water. Transfer the wilted spinach to the ice cold water.

Using a strainer, remove the spinach from the cold water and transfer to a blender jar. Add chopped tomatoes, 1 green chili and garlic ginger paste and blend to a smooth paste.

Add the oil to the pan and fry the onions until soft and light brown. Add the chopped garlic and fry for a few minutes to release the flavors.

Add in the spinach puree and 1/2 cup of water and cook for 8-10 mins, stirring regularly.

Next add the split green chili, garam masala, chili, and turmeric powders, salt and 1/2 tsp of sugar and cook for 1-2 minutes.

Add the cream, kasuri methi and the paneer and leave to simmer for 4-5 minutes on low heat.

Before serving add a little lime juice and salt to taste. Serve with naan, rice or roti and some yoghurt.