Here is a simple and very easy to follow recipe of "Palak Paneer".
Palak/ Spinach - 500grams
Paneer,cubed - 300grams
Onion, roughly chopped - 1 medium
Tomato, roughly chopped - 1 medium
Garlic- 3 cloves (fat ones)
Ginger, chopped - 1 inch piece
Green chilies, chopped - 2 pcs
Coriander powder - 2 teaspoons
Red Chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Garam masala - 1/4th teaspoon
Kasoori Methi Dry - 1 teaspoon
Clove - 3-4
Cinnamon - 1 inch
Green cardamom - 2 pieces
Oil - 2 +1 tablespoon
Salt to taste
For the Tempering (Optional)
Cumin Seeds - 1 teaspoon
Green chili, slit - 2 pieces
Oil - 2 teaspoon
Ginger, julienne - 1/2 teaspoon
Crumbled paneer - 1 tablespoon
Clean and wash Palak / Spinach leaves in running water, I try to keep most of the stem until and unless its really very tough and stringy.
Place a pot with around 3-4 cups of water and salt, bring it to a boil, add the palak leaves and cover. Turn off the flame and let the leaves sit in it for 3-4 minutes, or until they become tender.
Keep another bowl ready with around 3-4 cups of ice cold water and quickly transfer the blanched palak leaves into the ice bath.
Putting the palak leaves in this will stop the leaves from over cooking and will maintain the green colour.
Once cool transfer the blanched leaves into a grinder and make a smooth puree and keep aside.
Heat a frying pan with a tablespoon of oil and place the cubed paneer in a single layer and turn at intervals to ensure that the paneer in fried on all sides. This step is optional and you can omit it completely and use raw paneer.
Once the bubbles start to pop add the pan fried paneer along with chopped green chilies and ginger, mix well and cook , check the consistency and if need adjust with reserved palak stock. Cook for 3-4 minutes, add the Garam masala along with crushed Kasoori methi leaves. Mix well and turn off the flame.
For the tempering.
Heat oil in a small pan, once hot add the cumin seeds, as soon as they start to crack, turn off the flame and add the slit green chilies. Quickly pour this over the ready Palak Paneer, and cover and keep until ready to serve.
(Really sorry as I don't have pictures of this step, will surely update the same soon.)
Garnish with julienned ginger and crumbled paneer.
These days most vegetables are available all year round but they taste best when they are in season. Try to use tender palak leaves, as they are full of nutrients and flavor.
I have used frozen paneer, hence had to slightly fry them however if you are using fresh paneer, then its fine to skip this step.
During winter Dill or Sova is available in the market you could add a table spoon of chopped sova once you add the paneer, this adds more flavor to the dish.