- Spinach Paste
1. Blanch Spinach (1 bag full) in hot, boiling water for about a minute (till the spinach gets wilted)
2. Shock it in ice-cold water to stop further cooking. We want to maintain the green.
3. Once cooled, add two green chilies, about 2–3 grams of ginger and 3–4 pieces of garlic. Add some salt and then make a paste out of this combination.
4. Keep this paste aside.
- The Tempering
1. In a pan or a cooking vessel, take 2 tablespoons of oil. Heat it up.
2. Add some cumin seeds and let them fry for a bit.
3. Then add a tiny pinch of asafoetida.
4. Add a small or half of a big onion, finely chopped.
5. Fry it for a while till they brown ever so slightly.
6. Add a pinch of turmeric powder, red chili powder, coriander powder, fry ’em for a bit. Then add a pinch of dried Fenugreek leaves (Kasturi Methi)
7. Add one finely chopped tomato. Toss it around, let it soften up a bit. Then add 10ml of water.
8. Once everything looks mushy, go ahead and add a small spoon of garam-masala. Toss is around for it bit till everything looks homogenous.
- Final Steps
1. Then, add the spinach paste and mix on low-med heat. If you raise the heat, the mixture will sputter, like a volcano.
2. Add cubed pieces of paneer and some green peas (NOT SWEET PEAS), adjust for salt.
3. Garnish with some lemon juice and fresh cream on the top.
And that’s how I make Palak Paneer!
