Palak Paneer

 This rich and flavorful palak paneer is made with fresh spinach, gently sautéed paneer, and whole spices cooked in mustard oil for depth and warmth. Finished with a touch of ghee, it’s a comforting dish that pairs beautifully with rice or rotis.

          

                                            

Ingredients

For the Paneer

• ½ block paneer, cubed

• Salt, to taste

For the Gravy

• 2–3 tbsp mustard oil

• 1 tsp cumin seeds

• 2–3 cloves

• 1 black cardamom

• ½ inch cinnamon stick

• 1 medium onion, finely minced

• 1 tbsp ginger–garlic–green chili paste

• ½ tsp red chili powder

• ½ tsp turmeric powder

• 1 tsp garam masala powder

• 1 medium tomato, diced

• Salt, to taste

• 1 bunch spinach, washed and puréed

• 1 tbsp ghee (for finishing)

Instructions

1. Heat a pan and lightly sauté the paneer cubes with a pinch of salt until lightly golden. Remove and keep aside.

2. In the same pan, heat mustard oil over medium heat until it begins to lightly smoke.

3. Add cumin seeds, cloves, black cardamom, and cinnamon. Let the spices crackle and turn aromatic.

4. Add the minced onion and sauté until golden.

5. Stir in the ginger–garlic–green chili paste and sauté until the raw aroma disappears.

6. Add red chili powder, turmeric powder, and garam masala. Mix well.

7. Add the diced tomato and salt. Cook until the tomatoes soften and the mixture turns slightly glossy.

8. Add the puréed spinach and the sautéed paneer cubes. Mix gently.

9. Cover and cook on medium heat for about 10 minutes to prevent splashing.

10. Uncover, increase the heat, and stir continuously until oil separates along the sides.

11. Finish with a tablespoon of ghee. Turn off the heat.

Serving Suggestion

Serve hot with steamed rice, jeera rice, or rotis.