Servings - 4
2 tbsp oil
1 - 2 tbsp ghee
Salt to taste
1 tbsp minced ginger
1 green chilli, finely chopped
1 large onion, finely chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
Hot water, as required
Cold water, as required
In a large saucepan, fill the water as required.
Add the spinach to the hot water, cook for 1 to 2 minutes or until all the spinach wilts.
Remove and add spinach to the cold water using the slotted spatula.
Drain the spinach and blend into a smooth paste; keep that aside.
Heat the oil in a large pan over medium-high heat.
Add the paneer pieces and spread; sprinkle a small pinch of salt over the paneer.
Fry the paneer until golden brown and transfer the fried paneer to a plate.
Now heat the ghee over medium-high heat.
Add the ginger and chilli, sauté for a few seconds.
Now, add the coriander and stir, add onion and cook them for about 2 minutes.
Next, add the chilli powder, turmeric powder and stir.
Pour in the spinach paste and stir well, then add fried paneer.
Coat the paneer well, cover the lid and reduce the heat to medium.
Let the spinach simmer for about 5 minutes.
Serve the palak paneer with roti, chapati, naan, puri or basmati rice.