Creamy Palak Paneer

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Wash the spinach leaves thoroughly and chop them.
   ▶ ≈0:29
2. 2
   Grind the 200g of fresh paneer by adding water gradually until it reaches a smooth, creamy consistency.
   ▶ ≈0:44
3. 3
   Heat the oil and ghee in a wide pan, then add the cumin seeds once the oil is hot.
   ▶ ≈1:21
4. 4
   Add the thinly sliced onions and sauté until they turn light golden.
   ▶ ≈1:39
5. 5
   Add the ginger garlic paste and slit green chillies, mixing quickly.
   ▶ ≈1:49
6. 6
   Add all the spice powders in order: turmeric, Kashmiri chilli powder, coriander powder, and salt, stirring well.
   ▶ ≈2:01
7. 7
   Reduce heat to low and cook for about one minute to avoid burning the spices.
   ▶ ≈2:14
8. 8
   Add the tomato puree, mix well with the onion mixture, and cook until the raw smell disappears.
   ▶ ≈2:21
9. 9
   Once the tomato is cooked and oil begins to separate, add the chopped spinach leaves and mix thoroughly.
   ▶ ≈2:40
10. 10
    Pour in the prepared paneer puree, fold gently while keeping the heat on low to medium-low, and cook for about 5 minutes.
    ▶ ≈3:00
11. 11
    Finish by adding the garam masala powder to enhance flavor and cook for another 2-3 minutes.
    ▶ ≈3:27
12. 12
    Turn off the heat once the oil separates and the dish looks creamy and gorgeous. Serve hot with roti, chapati, naan, or rice.
    ▶ ≈3:40