Classic Tomato Palak Paneer

Instructions

1. 1

   Rinse the spinach thoroughly and drain it. Cut the paneer into bite-sized cubes and chop the tomatoes.

2. 2

   Place the spinach in a large covered pan with 100 ml of the water. Cook over medium heat for 4–5 minutes, stirring occasionally, until completely wilted.

3. 3

   Allow the spinach to cool slightly, then blend it with its cooking liquid until smooth. Set the spinach puree aside.

4. 4

   Heat 15 g of the oil in a wide pan over medium heat. Add the paneer cubes and cook for 3–5 minutes, turning occasionally, until lightly golden. Remove the paneer and set it aside.

5. 5

   Add the remaining 15 g of oil to the same pan. Add the chopped tomatoes and cook for 6–8 minutes, stirring regularly, until soft and pulpy.

6. 6

   Add the turmeric, chili powder, and salt to the tomatoes. Cook for 1 minute while stirring to prevent the spices from burning.

7. 7

   Pour in the spinach puree and the remaining 150 ml of water. Stir well and bring the mixture to a gentle simmer.

8. 8

   Add the paneer cubes and garam masala. Simmer over low heat for 5–7 minutes, stirring gently, until the paneer is heated through and the sauce reaches the desired consistency.