Palak Paneer

Materials

For the Paneer
Full-fat milk
Lemon juice or white vinegar

For the Palak Paneer Gravy
Fresh spinach (palak)
Onion
Garlic
Ginger
Green chilies
Tomato
Cashew paste (optional, for richness)
Ghee or oil
Cumin seeds
Coriander powder
Red chili powder
Turmeric powder
Garam masala
Kasoori methi (dried fenugreek leaves)
Salt to taste

Production Steps

Making Paneer

1. Heat the milk:Bring full-fat milk to a boil in a heavy-bottomed pot.
2. Acidification:Once boiling, slowly add lemon juice or white vinegar, stirring continuously. The milk will curdle and separate into whey (liquid) and paneer (solids).
3. Straining:Pour the mixture into a fine-mesh cloth and let the whey drain completely.
4. Pressing:Gather the cloth and twist to remove excess water. Place the paneer under a heavy weight for about 15-20 minutes to remove more moisture.
5. Cooling:Once cooled, cut the paneer into cubes.

Preparing the Palak Paneer Gravy

1. Sauté the base:Heat ghee or oil in a pan. Add cumin seeds, let them splutter, then add chopped onion, garlic, and ginger. Sauté until golden brown.
2. Add spices:Stir in coriander powder, red chili powder, turmeric powder, and garam masala. Cook for a few seconds.
3. Blend the spinach:Blend the washed spinach into a smooth puree.
4. Cook the spinach puree:Add the spinach puree to the pan and cook for 5-7 minutes until the raw smell disappears.
5. Add tomatoes:Add chopped tomatoes and cook until the mixture becomes thick and oil separates.
6. Smooth the gravy:If using cashew paste, blend it with a little water and add it to the gravy for a richer texture.
7. Cook the paneer:Add the paneer cubes to the gravy and cook for a few minutes until coated with the gravy.
8. Seasoning:Add kasoori methi and salt to taste. Simmer for a few more minutes.

Serving
Serve Palak Paneer hot with naan, roti, or rice.

Tips
For a richer flavor, roast the spices (coriander, cumin, red chili, turmeric) lightly before grinding.
You can adjust the spice level according to your taste.
For a creamier texture, add a dollop of fresh cream or yogurt while serving.
To reduce oil, you can use a non-stick pan.