It is smooth creamy dish made with fresh spinach leaves, paneer (cottage cheese), onions, herbs and spices. Palak paneer can be made vegan by substituting paneer with tofu and using cashew cream or coconut cream or skipping cream altogether.
FOR PALAK PASTE:
5 cup water
1 bunch palak / spinach
1 inch ginger
1 clove garlic
3 green chilli
3 tsp oil
1 tsp butter
11 cube paneer / cottage cheese / tofu
1 tsp cumin
1 inch cinnamon
2 pod cardamom
1 bay leaf
2 tsp kasuri methi / dry fenugreek leaves
½ onion, finely chopped
½ tomato, finely chopped
¼ cup water
¾ tsp salt
¼ tsp garam masala
2 tbsp cream
take blanched palak, 1 inch ginger, 1 clove garlic and 4 green chilli.
blend to smooth paste without adding any water. keep aside.
now in a large kadai heat 3 tsp oil, 1 tsp butter and roast the spices till it turns aromatic.
further, add ½ onion and saute till it turns golden brown
additionally, add ½ tomato and saute till the tomatoes turn soft and mushy.
add prepared palak paste, ¼ cup water and ¾ tsp salt.
mix well adjusting consistency as required.
further, add roasted paneer and mix well.
simmer for 5 minutes or till paneer absorbs flavour.
turn off the flame and add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp cream. mix well.
finally, serve restaurant-style palak paneer with roti / naan.