Method

Boil water in a pot and add a pinch of salt. Once water starts to boil add spinach leaves. Blanch the spinach leaves for 2 to 3 minutes until wilted. Remove spinach from boiling water and put them in ice cold water – this helps the leaves in retaining their color.

In a large bowl, add the blanched spinach along with the chopped tomato, 3 cloves of garlic, ginger and green chili. With a hand blender, puree to a smooth paste and set aside. Alternatively you can put the ingredient into a blender.

Heat a pan on medium heat. Once the pan is hot, add the oil and then add 2 cloves of chopped garlic. Sauté for a few minutes, stirring often as not to burn.

Finely chop onions and add to the pan. Simmer for 2 to 3 minutes until onions are soft and translucent.

Now add the prepared spinach puree and about ½ cup water and mix. Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir regularly to avoid burning the bottom.

In a separate pan, on medium high heat, lightly fry the paneer in a bit of oil. Set aside for later.

Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder, sugar and 1 tsp salt – mix and cook for 1 minute.

Stir the cream into the dish and allow to simmer for 1 minute before adding the cubes of paneer. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice.

Serve palak paneer hot with naan or roti or rice.

Find the original recipe at: https://www.cookwithmanali.com/palak-paneer/