Palak Paneer: A Must-Try Indian Recipe!

• 1 pound Spinach
• 1 teaspoon Fennel Seeds
• 3 whole Cloves
• 1 cup Chopped Red Onion
• 1- 1/2 teaspoon Ginger Paste
• 4 cloves Minced Garlic
• 2 whole Thai Green Chilies
• 3 Tablespoons Olive Oil
• 1- 1/2 teaspoon Salt
• 1 Tablespoon Coriander Powder
• 1- 1/2 teaspoon Curry Powder
• 1 cup Tomato Puree
• 8 ounces, weight Paneer, Cut Into Cubes
• 1/4 cups Heavy Cream

1. Boil spinach in a big pot, adding fennel seeds and cloves to it.
2. Let it cool and then blend it in a blender.
3. Save the water in which you boiled your spinach.
4. Grind onion, ginger, garlic and Thai chili, making a thick paste.
5. Heat oil in a medium-sized pot and add the ground paste.
6. Cook everything until the paste starts changing color from light pink to darker pink and then slowly towards golden.
7. Then add salt.
8. Stir for a minute until you see the onion losing some oil.
9. That is when you have to add coriander powder and curry powder.
10. Mix it all together and add pureed tomato.
11. Cook everything until the paste is thicker and all the liquid from the tomato is cooked.
12. Then you have to add the pureed mixture of spinach, fennel seeds and cloves.
13. Fennel seeds and cloves here are the secret ingredients that I add to my spinach.
14. This gets rid of the spinachy (if thats a word) smell of the greens.
15. Dont forget to turn the heat to the lowest setting because as soon as the spinach hits the hot pot, it would start bubbling and jumping.
16. So continuously stir it on low heat for a minute or two and then cover it with a lid to let it cook.
17. If you think the gravy is too thick for you, add a ladleful or two of the saved boiled water from the spinach and then cover it.
18. In a separate sauce pan, boil salted water, turn off the heat and then add the paneer cubes.
19. Let it stay in the hot water for 2-3 minutes while your curry is cooking.
20. This helps drain all the excess fat from the cheese, making it softer.
21. Then add cream or sour cream (whatever you are using) to the spinach curry.
22. Mix well.
23. Drain the paneer cubes from the salted water and add them to the gravy.
24. Give it one quick boil and your Palak Paneer is ready.

spinach, fennel seeds, red onion, ginger paste, garlic, green chilies, olive oil, salt, coriander powder, curry, tomato puree, weight paneer, heavy cream

Taken from tastykitchen.com/recipes/main-courses/palak-paneer-a-must-try-indian-recipe/ (may not work)