Palak Paneer, a creamy, healthy and delicious curry made from spinach puree and indian cottage cheese. ST is not a big fan of paneer, to be precise, he didn't like it all and for me, i like it but not so crazy about it, so paneer dishes are rare at home. 

But ever since started making  malai paneer at home, we both really enjoy eating paneer dishes occasionally at home. With the store bought paneer, whatever the tips and tricks i had followed, never able to make soft paneer dishes. Always ended with chewy paneer and didn't blend with curry at all. 

After all this year of cooking, finally realized unless the paneer are soft, whatever you do, it doesn't work. My search of making soft paneer at home ends with this malai paneer recipe, i'm not exaggerating here, honestly, the paneer is so soft and literally melt in your mouth. And whatever the dish you add, it incorporates well with the dishes. As it is, paneer is very bland, so it works well with all flavors. 

Now coming to the palak paneer recipe, i have followed my veg palak recipe with little tweaks and made this palak paneer, it was awesome with creamy texture & wonderful spinach flavor. To get that vibrant green color on the curry, few things need to be  taken care. 

1. First, the spinach should be fresh and green, personally i like to use baby spinach for its bright color. 
2. Second, don't cover cook the spinach, it changes its color.
3. Finally, adding little sugar in blanching and cooking the puree helps to retain the color. 

Ok, that's it, now let's check out this delicious palak paneer recipe. 

Palak Paneer | Indian Cottage Cheese in Spinach Curry

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Palak Paneer, Malai Paneer, Spinach Curry,Indian Cottage Cheese, Paneer in Spinach puree, Spinach Paneer Curry, Paneer Gravy,Palak Curry,Creamy Palak Paneer,Best Palak Paneer,Easy Palak Paneer Recipe Palak Paneer, a creamy, healthy and delicious curry made from spinach puree and indian cottage cheese.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Spinach - 2 cup
Onion(small) -1
Tomato(small) - 1 
Paneer - 1 cup
Garlic - 2 +2 cloves
Ginger  - 1/2 inch piece
Oil - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 4 
Cardamon -1 
Cumin seed - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 to 3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Sugar - 1/2 tsp
Dried kasthuri methi - 1/2 tsp
Lemon Juice - 1 tsp(optional)
Cream - 2 tbsp + more for serving.

Procedure

First let's blanch the spinach, bring the water to boil in a sauce pan, add 1/2 tsp of salt & sugar.Add the spinach, let it in boiling water 30 -40 secs, remove from the heat immediately. Drain the water.And run it under cold water for few mins to stop further cooking instantly & keep it aside.Heat the oil in a sauce pan, add cinnamon, cloves and cardamon into it and fry for 30 secs.Then add the cumin seeds, onions and garlic(2 finely chopped), saute till onions became translucent.In a mixie jar add the spinach, tomato, ginger and the remaining garlic and grind into smooth paste.Add the spinach puree and the spices (turmeric, red chili,coriander & garam masala powder),salt & sugar. Give a good mix.Let it simmer for few mins and then add the the paneer,cream & kasthuri methi and keep it in flame for further 2 mins.Switch off the flame and squeeze a little lemon juice(optional) .Tasty and healthy Palak Paneer is ready to serve. Drizzle some cream on top before serving. Serve it with your favorite indian flat bread or with rice.We had it with lachha paratha.

Notes:

• Adding sugar into spinach while blanching helps to retain the color.
• Cream gives richness to the curry.
• For vibrant bright green color, baby spinach is used.
• Instead of oil, butter can also be used for more richness.