Today's Palak Paneer recipe is a very easy and quick one. I have used an immersion blender (see video), which made the process much faster. The traditional version calls for many steps ranging from blanching the spinach, adding cream etc. But this method is my version to create the same restaurant quality taste, but with lesser steps.
Ingredients:
Spinach - 225 gm (or) 1/4 kg
Paneer - 200 gm
Onion - 1 (small)
Tomato - 2 (small)
Green chili - 2
Ginger garlic paste - 1 tbsp
Fennel - 1 tsp
Peanut oil - 2 Tsp + 1 Tsp
Milk - 1 cup
Salt - 1.5 Tsp
Cumin powder - 1/2 tsp
Coriander powder - 2 tsp
Garam masala powder - 1/2 tsp
Method:
Heat 2 tsp oil in a 2 liter vessel.
Suate the paneer cubes for 30 secs. (not reddish, we are just making the paneer soft by doing so).
Take it out. Keep aside.
In the same vessel, if needed add one more tsp of oil.
Put the fennel and let it get mild red color. Then add sliced onions and saute till soft.
Put the chopped tomato and chillies.
Saute till tomato is soft.
Add ginger garlic paste, cumin, salt, coriander, garam masala powders and saute for a minute.
Rinse the spinach. Drain water thoroughly and add to the vessel.
Pour 1 cup milk and cook the spinach plus masala together (3 mins).
Switch off. Let cool and grind in a blender / mixie.
If using immersion blender, no need to let cool.
Simply blend it to a coarse consistency.
Bring to a boil.
Add the fried / not fried paneer cubes.
Sprinkle kasoori methi and serve hot with roti / chapati / rice.
Serving Suggestions:
Serves 4 - 6 people.
