Lasooni Palak Paneer

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash & clean the spinach bunch well then set a dep pan with water over high flame & bring it to a roaring boil.

Step 2

Once the water comes to a roaring boil, add a pinch of salt then add the spinach leaves & keep them submerged in the boiling water for 10-15 seconds then immediately transfer them into a bowl of ice-cold water.

Step 3

After the spinach cools down completely, take it out from the bowl & squeeze it gently in your hands to remove excess water, then add all the spinach into a mixer grinder jar along with mint, fresh coriander, green chilli, ginger, water & grind it into a fine paste, your spinach puree is ready.

Step 4

Add oil into a hot pan set over high flame & let the oil get hot.

Step 5

Further add the cubed pieces of paneer & shallow fry the paneer until light golden brown from one side then flip them & fry them similarly on the other side as well.

Step 6

Once fried, transfer the fried paneer pieces into a separate bowl & set it aside until you make the gravy.

Step 7

Further lower the flame & add all the powdered spices, stir once & immediately add a splash of hot water & increase the flame to high & cook the spices for 1-2 minutes.

Step 8

Further add the tomatoes, salt & cook until the tomatoes get mushy & the oil gets separated, if it gets too dry then add a splash of hot water & continue to cook it further.

Step 9

Once the tomatoes have cooked & the oil is released, lower the flame & add in the spinach puree, stir well & now cook the puree for 8-10 minutes over medium flame.

Step 10

Further add the fried garlic & fresh cream, stir well & then add the fried paneer along with grated nutmeg & lemon juice, stir well & cook briefly.

Step 11

To make the tempering for lasooni palak paneer, set a small pan over high heat & once it gets hot, add the ghee.

Step 12

Once the ghee gets hot, add the roughly chopped garlic & fry it until it gets slightly light golden brown, then add in the kashmiri red chilli, asafoetida & kashmiri red chilli powder & immediately pour the tadka over the lasooni palak paneer.

Step 13

Your lasooni palak paneer is ready, serve it with tandoori roti/ laccha paratha / naan.

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