Creamy Palak Paneer | Cottage Cheese in a Creamy Spinach Gravy

I have already posted one version of Palak Paneer on the blog. As I mentioned earlier, I am not too fond of this dish. As a result, I kept looking for different ways to make Palak Paneer and after some trial and error have settled on this creamy version that uses cashews and boiled onions as a base.

How to Make Creamy Palak Paneer

Serves: 4 to 6

Time: 60 Minutes

Ingredients

1. Paneer or Cottage Cheese – 250 gms
2. Fresh Palak or Spinach – 2 Large Bunches
3. Tomato – 2 Large
4. Onion – 1 Large
5. Whole Cashews – 10
6. Ginger-Garlic Paste – 1 tsp
7. Green Chillies – 3 or 4
8. Garam Masala Powder – 3/4 tsp
9. Red Chilli Powder – 1/2 tsp (optional)
10. Turmeric – 1/4 tsp
11. Ghee or Oil – 2 tbsp
12. Salt to Taste

Method to Make Creamy Palak Paneer

1. The Preparations:
   1. Soak the cashews in warm water for at least 15 minutes.
   2. Chop the tomato to fine pieces.
2. To Make the Onion Paste:
3. 1. Peel and chop the onion into quarters.
   2. Boil the onion pieces in 1 cup water till transparent.
   3. Drain the water.
   4. Grind the soaked cashews and onion to a smooth paste.
   5. Set aside.
4. To Prepare the Spinach Puree:
   1. Wash and clean the spinach leaves and set aside. Discard the stems.
   2. Boil about 5 cups of water with 1 tsp salt.
   3. When the water starts boiling, turn off the heat.
   4. Immediately add the spinach leaves and green chillies to the boiling water.
   5. Cover and set aside for 5 to 7 minutes.
   6. Drain the water and immediately add cold water.
   7. Set aside for 2-3 minutes.
   8. Drain the water completely.
   9. Grind the spinach and green chillies to a fine paste.
   10. Set aside.
5. To Prepare the Paneer:
   1. Cut the paneer into 1″ cubes.
   2. In a pan, heat 1 tbsp ghee/oil.
   3. Add the paneer pieces and sauté till they start to turn light brown.
   4. Take the paneer pieces out of the pan and set aside.
6. To Make the Palak Paneer:
   1. To the pan in which the paneer was fried, add the remaining ghee/oil.
   2. Add the chopped tomato and sauté for 5 minutes or till the tomato pieces are soft.
   3. Add the onion and cashew paste.
   4. Stir-fry for 5 to 7 minutes or till the oil leaves the sides.
   5. Add the ginger-garlic paste and sauté for a couple of minutes.
   6. Add the red chilli powder, turmeric powder, and garam malasa powder.
   7. Saute for 2-3 minutes.
   8. Add the paneer pieces and sauté for 5 minutes.
   9. Add the spinach purée and about 1/3 cup water.
   10. Mix well with a gentle hand and let the mix simmer for 5 minutes.
   11. Cook till the spinach purée forms a thick gravy.
   12. Serve hot with rotis.