Palak Paneer

📝 Ingredients

• 200 gms Paneer (refer notes)
• 125 gms Palak (Spinach) (i used baby spinach (5-6 cups))
• 6 -8 Cashew nuts (soaked 2 tbsp hot water for 15 mins and grind to a smooth paste)
• 2 medium Onion (chopped)
• 2 tsp each Chopped ginger & garlic
• 1 Chopped green chilli
• 2 medium Tomatoes (pureed)
• 1/2 tsp Turmeric powder
• 2 tsp Chilli powder
• 2.5 tsp Corainder powder
• 1/4 tsp Cumin powder
• 1/4 tsp Garam masala
• 1/2 - 1 tsp Kasuri Methi (dried fenugreek leaves)
• Salt
• 1 -2 tbsp Ghee / Oil (I used ghee)

👨‍🍳 Instructions

1. 1Heat ghee / oil in a deep and wide pan. Add chopped onion and cook till it begins to brown.
2. 2Add chopped ginger, garlic and green chilli. Cook for 3-4 mins, till the raw smell goes.
3. 3Add washed spinach leaves and mix well. Cook for 2-3 mins, till the leaves are wilted. Let it cool and grind to a smooth paste, no need to add water.
4. 4In the same pan, add more ghee/oil if required. Add the ground paste and fry for 2-3 mins. Add turmeric, chilli, coriander, cumin and garam masala powder. Fry the masala for 2-4 mins, till the raw smell goes and oil starts appearing.
5. 5Add tomato puree, salt and cook for 5-6 mins, till the gravy is reduced a bit. Crush the kasuri methi between your palms and add to the masala.
6. 6Add paneer pieces to the masala and mix gently.
7. 7Add 3/4 - 1 cup water to the curry and bring it to boil. Reduce the flame to lowest and cover and cook for 7-8 mins.
8. 8Remove the pan from the fire and gradually add the cashew paste. Slowly stir the curry, so that the cashew paste is incorporated to the curry. Bring back the curry to the stove and cook for 3-4 mins on lowest flame.