Palak Paneer

🥘 Ingredients

• Thai green chilies (deseeded)
  2
• baby spinach
  4 cups
• butter
  1 tbsp
• cinnamon
  1 inch
• cumin seeds
  1/8 tsp
• garam masala
  3/4 tsp
• green cardamoms
  2
• kasuri methi
  1/2 tsp
• minced garlic
  3/4 tsp
• minced ginger
  1/2 tsp
• minced onion
  3/4 cup
• oil
  1 tbsp
• paneer
  150 grams
• water
  1 cup
• whole cloves
  2
• whole unsalted cashews
  8-10

🍳 Cookware

• pan

1. 1

   Rinse the baby spinach well, then drain.

   baby spinach: 4 cups
2. 2

   Heat oil in a pan . Saute the Thai green chilies , whole unsalted cashews and baby spinach for ⏱️ 3-4 minutes until the leaves are completely wilted.

   oil: 1/2 tbsp, Thai green chilies: 2 (deseeded), whole unsalted cashews: 8-10
3. 3

   Cool the spinach mixture completely, then blend with water into a smooth puree.

   water: 1/4 cup
4. 4

   Heat butter and oil in the same pan. Once melted, add cinnamon , green cardamoms , whole cloves and cumin seeds . Once the spices sizzle, add minced onion and fry until translucent.

   butter: 1 tbsp, oil: 1/2 tbsp, cinnamon: 1 inch, green cardamoms: 2, whole cloves: 2, cumin seeds: 1/8 tsp, minced onion: 3/4 cup
5. 5

   Saute minced ginger and minced garlic for ⏱️ 1-2 minutes .

   minced ginger: 1/2 tsp, minced garlic: 3/4 tsp
6. 6

   Add garam masala and saute until fragrant.

   garam masala: 3/4 tsp
7. 7

   Pour in water and cover, cooking until the onions are completely soft with some water remaining in the pan.

   water: 3/4 cup
8. 8

   Lower the heat, then add kasuri methi and the pureed spinach. Mix well and cook until it begins to bubble, about ⏱️ 2-3 minutes . If the curry is too thick, add a few tablespoons of water.

   kasuri methi: 1/2 tsp
9. 9

   Add paneer and mix well. Once the paneer is warm, serve with naan, roti or basmati rice.

   paneer: 150 grams