Palak Paneer | Recipe Cart | Recipe Cart

Ingredients

• 250 grams spinach (or 5 to 6 cups roughly chopped spinach)
• 1 to 2 green chilies (or 1 Serrano pepper or 1 to 2 Anaheim peppers - chopped)
• 1 to 2 small to medium garlic cloves (- roughly chopped (optional))
• 1 inch ginger (- roughly chopped)
• 3 cups water (for blanching spinach)
• 3 cups water ( for ice bath)
• 2 tablespoon oil (or ghee (clarified butter) or butter)
• ½ teaspoon cumin seeds
• 1 small to medium tej patta ((Indian bay leaf))
• ⅓ cup finely chopped onions (or 1 small to medium sized onion)
• 1 teaspoon finely chopped garlic (or 4 to 5 small to medium garlic cloves)
• ⅓ cup finely chopped tomatoes (or 1 small to medium sized tomato)
• ¼ teaspoon turmeric powder ((ground turmeric))
• ½ teaspoon red chili powder (or cayenne pepper or paprika)
• 1 pinch asafoetida ((hing) - optional)
• ½ cup water ( or add as required)
• ¼ or ½ teaspoon Garam Masala Powder (- add more if required)
• 200 to 250 grams Paneer (or tofu)
• 2 tablespoons low fat cream (or 1 tablespoon heavy whipping cream)
• 1 teaspoon kasuri methi leaves
• salt as required
• 1 to 2 teaspoons cream ((low fat or heavy cream or cooking cream) or butter for garnish - optional)
• ½ to 1 inch ginger (- julienne)
• lemon (or lime wedges or slices)