Delicious and creamy Palak Paneer recipe easily make at home

Ingredients:

• 250 grams Spinach (or 5 to 6 cups roughly chopped)
• 2 Green Chilies (chopped)
• 2 Medium Garlic Cloves (roughly chopped, optional)
• 1 inch Ginger (roughly chopped)
• 3 cups Water (for blanching spinach)
• 3 cups Water (for ice bath)
• 2 tablespoons Butter (or oil, or ghee)
• ½ teaspoon Cumin Seeds
• 1 Medium Tej Patta (Indian bay leaf)
• ⅓ cup Onions (finely chopped)
• 1 teaspoon Garlic (finely chopped)
• ⅓ cup Tomatoes (finely chopped)
• ¼ teaspoon Turmeric Powder
• ½ teaspoon Red Chili Powder
• 1 pinch Asafoetida (hing, optional)
• ½ cup Water (or as required)
• ½ teaspoon Garam Masala
• 250 grams Paneer (cubed)
• 2 tablespoons Low Fat Cream (or 1 tablespoon heavy whipping cream)
• 1 teaspoon Kasuri Methi Leaves (dried fenugreek leaves)
• Salt (as required)
• 2 teaspoons Cream (for garnish, optional)
• 1 inch Ginger (julienned, for garnish)
• Lemon or Lime wedges (for serving)

Instructions:

1. Prepare the Spinach:
   • Blanch the spinach leaves in boiling water for 2 minutes.
   • Immediately transfer them to an ice bath to retain the green color.
   • Once cooled, drain and blend the spinach along with green chilies, garlic, and ginger into a smooth puree.
2. Cook the Masala:
   • In a pan, heat butter and add cumin seeds and tej patta.
   • Once they sizzle, add onions and cook until they turn golden.
   • Add chopped garlic and tomatoes, and sauté until the tomatoes soften.
   • Stir in turmeric powder, red chili powder, and asafoetida.
3. Combine Spinach and Masala:
   • Add the spinach puree to the pan.
   • Pour in half a cup of water or as needed to adjust the consistency.
   • Bring to a boil and then simmer for 5 minutes.
   • Sprinkle garam masala and kasuri methi, and mix well.
4. Add Paneer:
   • Add paneer cubes to the gravy and cook for another 5 minutes.
   • Stir in the cream and cook for 1 minute.
5. Garnish and Serve:
   • Garnish with cream and julienned ginger.
   • Serve hot with lemon wedges on the side.