from 1 vote
Palak Paneer, the famous North-Indian curry, is a vibrant and delicious side for any Indian flatbread made with fresh spinach and paneer, the Indian cottage cheese.
Main Course, roti accompaniments
Indian, North Indian
Organic Baby Spinach
Kitchen king Masala
or to taste
plus as required for blanching
chopped, a handful
cut into cubes
Blanch the spinach as mentioned above and let it cool. .I used the entire 1 lb organic spinach that I got from Costco.
Chop the onions and green chili finely and chop the paneer into cubes.
Prepare the palak paneer.
Heat the kadai and add the 1 tsp of oil.
Now add the onions, cilantro, and green chili and saute until the onions are translucent. Let this onion mix cool.
Blend the spinach and the sauteed onion, cilantro, and green chili into a smooth puree by adding ½ cup of water.
Heat the kadai and add the remaining one tsp of oil.
Once the oil is hot, reduce the heat to medium-low, add cumin seeds and the kitchen king masala and fry for 30 seconds. Make sure the masala doesn't get burnt.
Add the spinach puree and salt and let it simmer for a couple of minutes.
Finally, add the paneer cubes and mix well. Let it simmer for about 3-4 minutes and turn the heat off. Garnish with finely chopped cilantro.
That's it. Yummy palak paneer is ready. Serve hot with rotis.
Adjust the spice and salt level according to your preference.
You can shallow fry the paneer cubes before adding them to the palak gravy. If your paneer is hard, you can soak them in hot water for 5 minutes or microwave them for 2 minutes.
Instead of grinding the onion, cilantro, and green chili along with spinach, you can skip that and saute them along with kitchen king masala.