Ajo Palak Paneer Banayiye 🍳

Ingredients 🥄

For the Palak (Spinach) Puree:
1 kg Palak (fresh spinach), thoroughly washed
1 inch Adrak (ginger), roughly chopped
2-3 Hari Mirch (green chilies), adjust to your spice level
2-3 cloves of Lasan (garlic)
A pinch of Jeera (cumin seeds)
For the Paneer (Indian Cheese):
250g Paneer, cubed
For the Tadka (Tempering):
2 tbsp Tel (cooking oil) – I love using Desi Ghee for extra flavor!
1 medium Pyaz (onion), finely chopped
1 tsp Adrak-Lasan paste (ginger-garlic paste)
1 medium Tamatar (tomato), finely chopped
1/2 tsp Haldi (turmeric powder)
1 tsp Lal Mirch Powder (red chili powder), adjust to your spice level
1 tsp Dhaniya Powder (coriander powder)
1/2 tsp Garam Masala
Salt to taste
Fresh cream for garnishing (optional, but highly recommended!)

Instructions 📋

First, let's get that Palak ready! In a large pot, boil the spinach with a little water. Once it's wilted (about 5 minutes), drain it well. Let it cool slightly, then blend it with the ginger, green chilies, garlic, and jeera into a smooth puree. Keep aside.
Now, for the Tadka. Heat oil (or ghee!) in a pan. Add the chopped onion and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute.
Next, add the chopped tomato and cook until they are soft and mushy. This is key for a good flavor!
Add the haldi powder, lal mirch powder, dhaniya powder, and garam masala. Sauté for a minute, stirring constantly to prevent burning.
Pour in the palak puree and mix well. Add salt to taste. Bring the mixture to a simmer and let it cook for about 10-15 minutes, stirring occasionally.
Finally, gently add the paneer cubes to the palak gravy. Cook for another 5 minutes, allowing the paneer to soak up all the delicious flavors.
Garnish with a swirl of fresh cream (if using) and serve hot with roti, naan, or rice. Enjoy! You deserve it! 💖