Palak Paneer sin cebolla ni ajo

Ingredientes

• 300 grams Fresh Spinach leaves
• 250 grams Cubed Paneer
• 2 -4 teaspoon Oil to cook paneer
• 1/3 cup Boiled Cabbage Paste
• 1/2 - 3/4 cup Homemade tomato puree
• 3 tablespoon Coconut paste
• 1 tablespoon Ginger paste
• 1/2 tablespoon Cashew Paste ((optional))
• 1/2 teaspoon Red chili powder
• 1 teaspoon Coriander powder (sukha dhaniya)
• 1 teaspoon Garam Masala Powder
• 2 tablespoon Oil
• Salt to taste
• 1-2 tablespoon Cream (optional)
• 3 teaspoon Ghee
• 1 teaspoon Cumin seeds
• 3-4 pieces of Dried whole red chilies

Preparación

1. 1

   --- BLANCHING PALAK ---

2. 2

   Wash and clean Spinach.

3. 3

   Boil water in a pan.

4. 4

   Add spinach. Let it boil for 2-3 minutes.

5. 5

   Using a slotting spoon remove spinach and..

6. 6

   Drop into a large bowl of ice water.

7. 7

   This will stop the cooking process.

8. 8

   Once cooled, drain and coarsely ground spinach.

9. 9

   Cut paneer in cubes and cook over griddle until light brown in color and crispy.

10. 10

    --- MAKING GRAVY ---

11. 11

    Assemble: ingredients for the gravy.

12. 12

    Heat oil in a pan, add cabbage paste, tomato paste and cook for a minute.

13. 13

    Mix in spices and cook for another minute.

14. 14

    Add coconut paste and cashew paste and cook for 1 minute until oil starts to separate.

15. 15

    Pour in coarsely grounded palak.

16. 16

    Mix it well.

17. 17

    Bring it to a boil.

18. 18

    Adjust seasonings and add cubed paneer.

19. 19

    --- DHUNGAR EFFECT ---

20. 20

    For the smoky flavor follow the steps below. On a medium low flame heat charcoal.

21. 21

    In 10 minutes it will be red hot. Using a tong, carefully lift the hot charcoal...

22. 22

    And drop it in a stainless steel bowl or katori..

23. 23

    Drizzle some ghee on top, it will start to sizzle...

24. 24

    Place lid on top and let palak paneer soak in all the flavors. Leave it for 2-4 minutes, carefully remove katori from palak paneer and set it aside. When charcoal is completely cooled, discard it.

25. 25

    Smoky palak paneer is ready. Just before serving, I like to add my second tadka.

26. 26

    Feel free to add cream on top.

27. 27

    Pair it with tandoori roti for a perfect evening meal.