Ingredients

For palak paste:

  • 15 cups water
  • 3 bunch palak / spinach
  • 3 inch ginger
  • 3 clove garlic
  • 9 green chilli

Other ingredients:

  • 9 tsp oil
  • 3 tsp butter
  • 33 cube paneer / cottage cheese
  • 3 tsp cumin / jeera
  • 3 inch cinnamon
  • 12 cloves
  • 6 pod Handi cardamom / elachi
  • 3 bay leaf / tej patta
  • 6 tsp kasuri methi / dry fenugreek leaves
  • 5 onion (finely chopped)
  • 5 tomato (finely chopped)
  • 75 cup water
  • 25 tsp Handi salt
  • 75 tsp Handi garam masala
  • 6 tbsp cream / malai

Method

Take blanched palak, 1 inch ginger, 1 clove garlic and 4 green chilli.

Blend to smooth paste without adding any water and keep it aside.

Next, in a large karahi, heat 3 tsp oil, 1 tsp butter and roast the spices till they turn aromatic.

Further, add ½ onion and saute till it turns golden brown

Next, add ½ tomato and saute till the tomatoes turn soft and mushy.

Add the prepared palak paste, ¼ cup water and ¾ tsp salt.

Mix well while adjusting consistency as required.

Further, add roasted paneer and mix well.

Simmer for 5 minutes or till paneer absorbs the flavour.

Turn off the flame and add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp cream. Mix it well.

Serve the restaurant-style palak paneer with roti or naan.