Three delicious Palak Paneer recipes for you

Here are three delicious Palak Paneer recipes for you to choose from. Each one has its unique twist, so feel free to pick the one that resonates with your taste buds:

1. Palak Paneer Recipe (Indian Spinach Paneer):
   • Ingredients:
     • 250 grams spinach (or 5 to 6 cups roughly chopped spinach)
     • 2 green chilies (or 1 Serrano pepper or 1 to 2 Anaheim peppers, chopped)
     • 2 medium garlic cloves (optional, roughly chopped)
     • 1-inch piece of ginger (roughly chopped)
     • 2 tablespoons butter (or oil or ghee)
     • ½ teaspoon cumin seeds
     • 1 medium tej patta (Indian bay leaf)
     • ⅓ cup finely chopped onions
     • 1 teaspoon finely chopped garlic
     • ⅓ cup finely chopped tomatoes
     • ¼ teaspoon ground turmeric
     • ½ teaspoon red chili powder (adjust to taste)
     • A pinch of asafoetida (hing, optional)
     • ½ cup water (or as required)
     • ½ teaspoon garam masala
     • 250 grams paneer (or tofu)
     • 2 tablespoons low-fat cream (or 1 tablespoon heavy whipping cream)
     • 1 teaspoon kasuri methi leaves
     • Salt (as required)
     • 2 teaspoons cream (low fat or heavy cream or cooking cream, or butter for garnish – optional)
     • 1-inch ginger (julienne)
     • Lemon (or lime wedges or slices)
   • Instructions:
     1. Marinate the paneer in a mixture of yogurt, lemon juice, and spices.
     2. Sauté spinach, green chilies, garlic, and ginger. Puree the sautéed spinach.
     3. Prepare the onion-tomato base with spices.
     4. Add the spinach puree and simmer.
     5. Add paneer cubes, cream, and kasuri methi.
     6. Garnish with ginger and lemon. Serve with rice or naan¹
2. Palak Paneer Recipe (Spinach Paneer):
   • Ingredients:
     • 150 grams paneer (Indian cottage cheese)
     • 4 cups palak (spinach)
     • 2 tablespoons oil (or half oil & half butter)
     • 2 green chilies (deseeded, less spicy kind)
     • ¾ cup finely chopped onions
     • ½ cup tomatoes (deseeded & chopped or pureed, 2 small)
     • ¾ teaspoon ginger-garlic paste
     • ½ teaspoon salt
     • 10 cashew nuts
     • ¾ teaspoon garam masala
     • ½ teaspoon kasuri methi (dried fenugreek leaves, skip if you don’t have)
     • ¼ cup water (to blend spinach)
     • ¾ cup water (to cook the gravy)
     • 3 tablespoons cream (optional)
   • Instructions:
     1. Sauté spinach, green chilies, onions, and tomatoes.
     2. Puree the sautéed spinach.
     3. Prepare the onion-tomato base with ginger-garlic paste.
     4. Add the spinach puree and simmer.
     5. Add paneer cubes, cream, and kasuri methi.
     6. Serve with roti, basmati rice, or naan²
3. Palak Paneer:
   • Ingredients:
     • 350 grams spinach
     • 1 medium tomato
     • 5 large garlic cloves (divided: 3 whole and 2 finely chopped)
     • 1-inch ginger
     • 1 green chili (or more to taste)
     • 1 tablespoon oil (I used avocado oil)
     • 1 large onion (finely chopped)
     • ½ cup water (or as needed)
     • 1 teaspoon garam masala
     • ¼ teaspoon turmeric powder
     • ¼ teaspoon red chili powder (or to taste)
     • Salt (add as required)
     • 3 tablespoons heavy cream (or adjust to taste)
     • 225 grams paneer (cut into cubes)
     • ½ tablespoon kasuri methi (crushed, dried fenugreek leaves)
     • Lemon juice
   • Instructions:
     1. Sauté spinach, tomato, garlic, ginger, and green chili.
     2. Puree the sautéed spinach.
     3. Prepare the onion-tomato base with spices.
     4. Add the spinach puree and simmer.