This is the easiest recipe you’ll find for Palak Paneer. No need to blanch spinach, or grind masala, but great restaurant style palak paneer flavor!
- 5 cups spinach (cleaned)
- 1–2 Green Chillies (or Jalapenos)
- 5 Garlic Cloves
- 1 one inch piece of Ginger
- 1/2 cup Cashew nuts
- 3 tablespoons olive oil
- 1 one inch Cinnamon Stick
- 1 Bay leaf
- 2 Cardamom Pods
- 1 teaspoon minced Garlic
- 1 small onion (finely chopped)
- 3 large Tomatoes (finely chopped)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala Powder
- 2 tablespoons kasuri methi
- 2 tablespoons heavy cream (or Coconut Cream)
- 200 grams Paneer or Tofu (cut into cubes)
- Salt to taste
- Blend together spinach, chillies, ginger, garlic pods and cashewnuts in a blender with 1/2 cup water till smooth.
- Heat olive oil in a pan, and add cinnamon, bayleaf and cardamom pods. Saute for a minute and add minced garlic and onions to it. Cook the onions till they are translucent and add tomatoes, coriander powder and salt to the pan. Mix and cover and cook for 8-10 minutes till the tomatoes are soft.
- Pour in the blended spinach mixture and kasuri methi (if using) to the pan and mix well. Bring this to a boil and turn the heat down to a simmer. Cover and simmer for 8-10 minutes. Add the garam masala and mix well.
- Check for seasoning and add more salt if required (be careful with salt as spinach can be quite salty). Add the cream and paneer (or tofu) to the gravy. Mix gently so as not to break the paneer. Serve this easy palak paneer hot with chapatis or rice.