For The Onion-cashew Paste 1 cup sliced onions 3 tbsp roughly chopped cashew nut (kaju) 1 1/2 tbsp roughly chopped green chillies

Palak Paneer Recipe 1 cup paneer (cottage cheese) cubes 6 cups washed and chopped spinach (palak) 2 tsp oil 1 tsp butter 1 tsp ginger (adrak) paste 1 tsp garlic (lehsun) paste 1/4 cup finely chopped tomatoes salt to taste 1 tsp dried fenugreek leaves (kasuri methi) 1 tsp punjabi garam masala 1 tsp sugar 1/4 cup fresh cream


For the onion-cashew paste

1. Combine all the ingredients with 1 cup of water and simmer for about 15 minutes.
2. Cool and blend to a smooth paste. Keep aside.

How to proceed

1. To make the restaurant style palak paneer recipe, blanch the spinach in a vesselful of boiling water for 2 to 3 minutes.
2. Drain, refresh with cold water and keep aside to cool for some time.
3. Blend in a mixer to a smooth purée and keep aside.
4. Heat the oil and butter in a kadhai , add the ginger, garlic and tomatoes and sauté on a medium flame for 1 to 2 minutes.
5. Add the prepared onion-cashew and cook on a medium flame for 3 to 4 minutes
6. Add the spinach purée, ¾ cup of water, salt and cook on a medium flame for 1 Minute.
7. Add the dried fenugreek leaves, punjabi garam masala, sugar and cook on a medium flame for 3 minutes.
8. Add the paneer cubes and cream and cook on a medium flame for 2-3 minutes
9. Serve the restaurant style palak paneer hot.

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