Restaurant style palak paneer

Rinse the palak or spinach leaves very well in running water. Tender stems are fine. If the stems are stringy, then discard the stems.

Boil 3 cups water in a pan. Then add the palak leaves in the hot water. Close with a lid and let the palak leaves sit in the water for 2-3 mins. Strain the palak leaves.

Immediately add the spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 4 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute or two. Then drain the ice cold water.

Add the spinach in a grinder jar with chopped ginger, garlic and green chilies. Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.

Heat ghee and butter in a pan. Melt the butter. Add the cumin seeds. Then add the bay leaf. Add the finely chopped onions. Saute till the onions become golden. Then add the finely chopped garlic. Saute it.

Add the chopped tomatoes. Stir and saute the tomatoes till they soften. Once the tomatoes are softened and you see ghee releasing from the sides of the mixture then add the turmeric powder, red chili powder and asafoetida. Stir very well.

Add the palak puree. Stir well. Add about 1/3 to 1/2 cup water or as required. Stir again. Simmer for 6-7 minutes. The spinach is cooked. Add salt, stir and add garam masala powder. Stir again and then add the paneer cubes. Cook it for 1-2 min. Your palak paneer is ready! Must try!