Delicious Homemade Palak Paneer Recipe/ Easy & Healthy Indian Dish By Delicious Storm

2 bunches of fresh spinach (palak), washed and stems removed
1 green chili (optional, for heat)
1 teaspoon cumin seeds
2-3 garlic cloves
1-inch piece of ginger
Water for boiling spinach
Ice-cold water for blanching
For the Paneer:
200-250 grams of paneer (cubed)
1 tablespoon oil or ghee (clarified butter)
For the Gravy:
1 tablespoon oil or ghee
1 teaspoon cumin seeds
1 medium onion, finely chopped
2 tomatoes, finely chopped or pureed
2-3 garlic cloves, minced
1-inch ginger, grated
1-2 green chilies, slit (adjust to taste)
1 teaspoon garam masala
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon red chili powder (optional)
Salt to taste
2-3 tablespoons fresh cream or yogurt (optional, for creaminess)
1 teaspoon dried fenugreek leaves (kasuri methi) – optional
½ teaspoon lemon juice for a touch of tang
Instructions:
1. Prepare the Spinach Puree:
Bring a large pot of water to a boil. Add a pinch of salt to the water.
Blanch the spinach leaves in the boiling water for 2-3 minutes until wilted.
Immediately transfer the spinach to a bowl of ice-cold water to stop the cooking and preserve the vibrant green color.
In a blender, blend the blanched spinach along with green chili, ginger, and garlic into a smooth puree. Set aside.
2. Fry the Paneer:
Heat 1 tablespoon of oil or ghee in a pan.
Lightly fry the paneer cubes until golden on all sides. Remove and set aside.
For a healthier version, you can skip frying and directly use the paneer.
3. Cook the Gravy:
Heat 1 tablespoon of oil or ghee in a pan.
Add cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown.
Add minced garlic, ginger, and green chilies. Sauté for a minute until fragrant.
Add the chopped tomatoes and cook until they soften and oil starts to release from the mixture (around 5-6 minutes).
Add turmeric powder, coriander powder, red chili powder (if using), and salt. Cook the spices for a minute.
4. Combine Everything:
Add the spinach puree to the gravy and mix well. Cook on medium heat for about 5 minutes.
Add garam masala and dried fenugreek leaves (if using).
If the gravy is too thick, add a splash of water to adjust the consistency.
Stir in the fried paneer cubes and cook for another 2-3 minutes so the flavors meld.
For a creamy texture, add fresh cream or yogurt at this stage and mix well.
5. Finishing Touch:
Squeeze in lemon juice and give it a final stir.
Taste and adjust seasoning if needed.
Serve:
Serve your Palak Paneer hot with naan, roti, or jeera rice. Garnish with a swirl of cream or some grated paneer on top for an extra touch of richness.

Enjoy your homemade Palak Paneer!