Palak Paneer Recipe (Serves 2–3)

 Palak Paneer Recipe Ingredients:

For spinach puree:
2 cups spinach (palak) leaves (washed and stems removed)
1 green chili
1–2 garlic cloves (optional)
½ inch ginger

Other:
200 grams paneer (cubed)
1 medium onion (finely chopped)
1 medium tomato (pureed or finely chopped)
1 tsp cumin seeds
½ tsp garam masala
½ tsp turmeric powder
½ tsp red chili powder
1 tbsp oil or ghee
Salt to taste
2 tbsp cream or 1 tbsp cashew paste (optional, for richness)

Steps:
1. Blanch Spinach:
Boil water in a pan. Add spinach leaves and blanch for 2 minutes.
Drain and immediately place them in ice-cold water (to retain green color).
Blend spinach, green chili, ginger, and garlic to a smooth paste.

2. Prepare Gravy:
Heat oil or ghee in a pan. Add cumin seeds and let them crackle.
Add onions and sauté till golden.
Add tomato puree, salt, turmeric, chili powder. Cook till oil separates.

3. Add Spinach Puree:
Add the spinach puree and cook for 3–4 minutes.
Add garam masala and cream (or cashew paste)and mix well.

4. Add Paneer:
Add paneer cubes and simmer for 2–3 minutes.
Optional: lightly fry paneer before adding, or soak in warm water to keep it soft.

5. Serve:
Serve hot with roti, naan, or jeera rice.