Palak Paneer - No Onion No Garlic Spinach Paneer Curry

Steps

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1. 1
   Cut 400g of fresh paneer into medium-sized cubes.
   ≈0:31
2. 2
   Place paneer cubes in a bowl and season with 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garam masala powder. Mix gently to coat all pieces evenly.
   ≈0:51
3. 3
   Wash fresh spinach leaves thoroughly and blanch them in boiling water for 2-3 minutes, ensuring all leaves are fully immersed.
   ≈1:23
4. 4
   Immediately transfer the blanched spinach to a bowl of chilled water to stop the cooking process and preserve the vibrant green color.
   ≈1:47
5. 5
   Transfer cooled spinach to a blender, add a handful of fresh coriander leaves, 2 chopped green chillies, and roughly 1 tbsp finely chopped ginger. Grind into a smooth puree.
   ≈2:02
6. 6
   Soak 15 whole cashew nuts in water, then grind into a smooth paste.
   ≈2:34
7. 7
   Add 1 tbsp ghee to a pan and gently place the marinated paneer cubes into it. Lightly roast on medium-low heat for about 5 minutes until all pieces are cooked through. Remove and set aside.
   ≈2:48
8. 8
   Heat a wide kadai with 1 tbsp oil and 2 tbsp ghee. Add 1 piece of cinnamon, 2 cardamom, a few cloves, and 1 tsp cumin seeds. Lightly roast the whole spices on low heat.
   ≈3:37
9. 9
   Add 1 finely chopped medium tomato and sauté for about 2 minutes.
   ≈3:52
10. 10
    Add 0.25 tsp turmeric powder, 1 tsp Kashmiri chilli powder, 1 tsp cumin powder, and 1 tsp salt. Mix well on low heat.
    ≈4:07
11. 11
    After 30 seconds, add the spinach puree, diluting with a little water if needed. Mix well and simmer on medium-low heat for about 5 minutes until the oil separates.
    ≈4:30
12. 12
    Once the oil has separated, stir in the cashew paste to add richness and creaminess to the gravy.
    ≈4:51
13. 13
    After 2 minutes, add 0.5 tsp garam masala powder and mix well. Check the seasoning and adjust salt if needed.
    ≈5:08
14. 14
    Add 0.5 tsp amchur powder to balance the flavors with a subtle tang.
    ≈5:21
15. 15
    After about 1 minute, gently add the roasted paneer pieces and mix well with the spinach curry.
    ≈5:34
16. 16
    Cover the pan and simmer on medium-low heat for about 5 minutes, allowing the paneer to absorb all the curry flavors.
    ≈5:46
17. 17
    After 5 minutes, open the lid and check that the paneer is cooked through and the curry is aromatic. Serve immediately.
    ≈6:01