Palak-Paneer Restaurant Style | Spinach-Cottage Cheese Masala | पालक पनीर | पालक पनीर मसाला

Palak (Spinach) and paneer (cottage cheese) both are full of nutrition and with a little desi masala magic we can turn them into a super tasty and super nutritious preparation we know as Palak-Paneer Masala.
Today, I am going to share with you a recipe to prepare palak-paneer that would taste better than you have ever tasted at any restaurant.

Palak-Paneer Masala

Recipe:
Ingredients:

1. Palak (Spinach leaves) : 250 grams
2. Paneer (Cottage Cheese Cubes): 200 grams 
3. Malai (Fresh Cream) : 3-4 tablespoon
4. Onion: 2  medium size (chopped)
5. Tomato: 2 medium size (chopped)
6. Fresh Green Chili : 2   
7. Fresh Crushed Ginger-Garlic : 2 tablespoon
8. Masala (spices): You may choose to use your favorite spice mix (e.g. kitchen king or chicken masala) instead of these spices mentioned below. 
1. Coriander powder : 1 teaspoon
2. Red chili powder: 1/2 teaspoon
3. Garam Masala : 1/2 teaspoon
9. Mango Powder
10. Turmeric Powder
11. Curd : 3 tablespoon
12. Paanch Foran (5 Seeds) : 1 teaspoon
13. Hing (Asafetida) : 1/2 teaspoon

Preparation:

1. In the first step we will blanch the Palak leaves. This process is needed to tone down the green colour and the green leafy taste of spinach
•  If you don't know what is blanching, here are the steps:
• Boil water in large bowl
• Add the spinach leave as soon the water starts boiling and wait for 2-3 minutes 
• Take the leaves out of boiling water and drop them in to cold water. 
• The water should be really cold (chilled). This would allow the leaves to cool down rapidly and stop them from further cooking.
• Run the leaves through a strainer once they are cooled.
2. Keep the blanched spinach aside
3. In the next step heat 1-2 spoonful of your favorite cooking oil 
4. Put paneer cubes in kadhai and stir fry them. You paneer cubes should have a light brownish shade to it. Take them out and keep aside.
•  You might have noticed paneer cubes used in restaurants in most of the recipes are raw. This means they are skipping step 3 and 4. Personally I don't like raw paneer and trust me a little frying would greatly enhance the flavor of your paneer.
5. Now heat 1 spoon cooking oil in the kadhai
6. Add chopped green chilies and freshly crushed ginger and garlic
7. Fry them for a nearly a minute or until they start turning brown.
8. Add chopped onions and stir fry for a minute 
9. Add chopped tomatoes and stir fry the whole mix for 2-3 minutes on high flame.
10. Switch off the flame and let it cool a little.
11. Now we will grind this mix along with blanched spinach to a fine paste. Keep the paste aside
12. In the last step, heat 1 spoon oil in the kadhai
13. Add paanch foran seeds and fry till they start bursting
14. Add hing.
15. Add spices i.e. turmeric powder, red chili powder, mango powder and coriander powder.
16. Fry it for 2-3 Minutes.
17. Add the spinach, onion and tomato paste .
18. Add salt to your taste
19. Stir fry the whole mix on medium flame for about 2-3 minutes.
20. Add water and stir slowly to mix evenly
21. Once the gravy starts boiling add paneer cubes and let the whole mix cook for 2-3 minutes. 
22. Add Garam masala and curd. 
23. Switch off the flame when you achieve the gravy of desired thickness
24. Your Palak-Paneer is ready. 
25. At the end you may add some fresh cream on top to garnish and further enhance the taste.

Serve it with chapati or rice and daal.