Palak Paneer
by Hetal Kamdar
Ingredients (1/2)
- For onion paste:
- 2 medium
- ¼ cup -Cashew nuts
- 5-6 Green chilies
- 1 cup-Water
- For spinach paste:
- 1 medium Bunch Spinach
- About 5 cups of water
- For curry:
- 200 grams
- 3 tsp. Oil
- 1 tsp. Ginger paste
Ingredients (2/2)
- 1 tsp. Garlic paste
- ¼ tsp. Black salt
- 1 tsp. Dried fenugreek leaves
- 1 tsp Garam masala
- Salt – to taste
- 2 tbsp. Heavy whipping cream
Step 1 of 8
Take onion paste ingredients in a pan and bring to a simmer.
Step 2 of 8
Let it cook for 15 minutes or until onions get soft and let cool a bit.
Step 3 of 8
Meanwhile, blanch the spinach. Boil 5 cups of water on medium heat, add spinach leaves.
Step 4 of 8
Let it cook for exactly 4 minutes and take spinach leaves out and put them into cold water or rinse under running cold tap water.
Step 5 of 8
Make smooth puree (onion and spinach separately) in the grinder. Keep both the paste aside till needed.
Step 6 of 8
Heat the oil in a pan on medium heat. Once hot, add ginger paste, garlic paste, and sauté for 30 seconds.
Step 7 of 8
Add onion paste, cook for 2 minutes.
Step 8 of 8
Then add spinach puree. Mix well and let come to a boil
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