This palak paneer is the best I have made. Not blanching the spinach and frying it for few minutes makes spinach more delicious. Always choose light to medium colour palak and do not use steam as it gives the bitter taste
Take palak leaves discard the steam and wash it in a large pot. Rinse them and drain into a colander.
Take a pan add 1tsp of oil and heat up add green chilli and spinach leaves mix it and saute till raw smell goes away.
Take a pan add oil add whole spices. Once it get fragnant add onion tomato ginger garlic and fry for 3 to 5minutes off the gas and keep it for cool aside
Take a pan add 1 tsp of butter or ghee add paneer cubes and fry it all the sides in medium flame
Take a pan or kadai add oil and ground paste of onion tomato ginger garlic and saute it keep stirring it otherwise it may stick. Once oil release add garam masala salt jaruri methi mix it add 1 cup water and cook it. Add palak chilli smooth puree into it and cook for 4 to 5 minutes until bubbles come up.
Add paneer cubes into it and mix it. Do not overcook. Overcooking palak can leave a bitter taste. Add cream into it and off the gas mix it. Here I have used fresh homemade cream.
For paratha I have made dough like roti dough adding salt and 1 tbsp ghee. Knead softly and rest for 15 minutes. Again Grease ur hand with oil make a small ball. Rol in puri shape add ghee over it and sprinkle dry dough close it giving a triangular shape. Rolling it a triangular paratha. Heat the tawa and fry it both sides using ghee until golden brown. So paratha is ready to serve with palak paneer with salad.
