Winter Special: How to make classic Palak Paneer for lunch at home

The magic of tender spinach leaves is best enjoyed during winter months, so keeping that in view, we have got the simplest Palak Paneer recipe that one can enjoy this season. The tender leaves offer the right green tint and a subtle sweetness to the dish that makes it even more addictive. Follow the recipe and enjoy with a dollop of ghee on top.

3 cups spinach, 2 cups water, 1 cup cold water, 250 g paneer, 2 tbsp oil, 1 tbsp butter, 1 tsp cumin seeds, 1 dried red chilli, 1 medium onion, 1 tsp ginger-garlic paste, 1 green chilli, ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp garam masala, salt to taste, ¼ cup fresh cream, and 2 tbsp ghee

Boil water, add add washed spinach leaves to it. Cook for 1–2 minutes until just wilted.

Transfer the leaves to cold water, let them rest for 2 minutes. Drain and blend into a smooth purée.

Now, heat oil and butter in a pan and also add cumin seeds and dried red chilli, let them splutter.

Add chopped onions and sauté until soft and lightly golden. Next, add ginger-garlic paste and green chilli. Sauté until the raw smell disappears.

Add turmeric, coriander powder and salt. Mix well. Also, add the spinach purée and cook on low flame for 3–4 minutes.

Add paneer cubes and simmer for 2–3 minutes. Add water if needed. Also, add cream and garam masala.

Garnish with some ghee and serve hot with roti, paratha, or rice.