Ingredients
Method
1. Heat a tablespoon of ghee in a pan.
2. Sauté garlic for 30 seconds.
3. Add sliced onions and green chillies.
4. Sauté till the onion starts becoming light brown.
5. Add the spinach and coriander leaves.
6. Sauté for a minute.
7. Then turn off the heat.
8. Cover with a lid and let the leaves wilt for another 2–3 minutes.
9. Set the leaves aside to cool and then blend them into a paste.
10. In a bowl, add paneer and submerge it in hot water. Let this sit for 10 minutes. This step is optional, but it helps soften the paneer.
11. In the same pan, heat ghee.
12. Sauté cardamom, cloves and bay leaf for 1 minute.
13. Add tomatoes, coriander powder, jeera powder and salt.
14. Cook the tomatoes for 4–5 minutes till they are soft.
15. Add kasuri methi and garam masala.
16. Cook for 1 minute.
17. Add the pureed spinach.
18. Bring the mixture to a gentle boil.
19. Turn off the heat.
20. Add the cream and paneer.
21. Let the paneer warm up in the hot gravy. (If the paneer wasn’t soaked earlier, then let it simmer in gravy for 1 minute.)
22. Now, make the tadka by adding ghee and garlic to a small pan.
23. Cook the garlic till it is golden brown.
24. Add cumin seeds and whole red chillies.
25. When the seeds start spluttering, turn off the flame and add chilli powder.
26. Pour this tadka on the palak paneer for an extra garlicky kick!
27. Serve hot.