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# Palak Paneer

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  <TabItem value="photos" label="Photos" default>
    A great vegetarian option with a lot of fiber.
    
    ![image](@site/docs/indian/static/palak-paneer.png)
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  <TabItem value="ingredients" label="Ingredients">
    ```text title="Palak Paneer"
    1 1/4 cups paneer
    4 cups palak/spinach
    2 tbsp oil (can use half oil half butter)
    2 green chilies (deseeded)
    3/4 cup onions, finely chopped
    1/2 cup tomatoes
    3/4 tsp ginger garlic paste
    1/2 tsp salt
    8-10 cashews
    3/4 tsp garam masala
    1/2 tsp kasuri methi
    1/4 cup water (for blending with spinach)
    3/4 cup water (to cook with gravy)
    3 tbsp cream (optional)
    1/8 tps cumin seeds (optional)
    2 green cadamoms (optional)
    1 inch cinnamon (optional)
    2 cloves (optional)
    ```

    <Admonition type="info" title="Meal Prep">
      <p>If using canned tomatoes, you'll typically have enough to double the recipe which is a good amount to have some leftovers.</p>
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  <TabItem value="instructions" label="Instructions">
    **Palak/Spinach Preparation**
    1. For best results separate stems as they may leave a bitter taste, or use baby spinach.
    2. Rinse and drain **spinach**. Leave as little water as possible as spinach will be cooked in oil.
    3. Heat 1/2 tsp **oil** in a pan. Saute **green chilies**, **cashews**, and **spinach** for 3-4 mins until the leaves thoroughly wilt and the raw smell of spinach has gone away. Alternatively, blanch the palak in 4 cups of ot water with 1/4 tsp salt for 2 mins, then immerse in ice cold water, and drain completely.
    4. Cool this and blend along with 1/4 cup **water** to a smooth puree. The smoother the better, as the cashews may leave a gritty texture if not fully emulsified. Add additional water if needed.

    **Gravy Instructions**
    1. (optinal) Heat 1 tablespoon **butter** and half tablespoon **oil** to the same pan. Once melted, add **cumin seeds**, **cardamom**, **cinnamon**, and **cloves** until they begin to sizzle.
    2. Add the **onions** and fry until they turn transparent to golden.
    3. Saute **ginger garlic paste** for 1-2 minutes or until aromatic.
    4. Add **tomatoes** and **salt**. Saute uncovered until the tomatoes break down completely.
    5. Add **garam masala** and saute until the masala smells good, about 2 mins. 
    6. Pour 3/4 cup **water** and cook covered until onions are completely soft.
    7. (optional) For a smooth curry blend the gravy mixture.
    8. Lower the flame. Add **kasuri methi** and the pureed spinach. Mix well and cook until it begins to bubble for a few minutes. If too thick, add a few tablespoons of water.
    9. Add **paneer** and mix well. Optionally garnish with cream.

    <Admonition type="info" title="Keep it Healthy">
      <p>It really doesn't need it, but you can add heavy whipping cream to thicken the gravy. However it should be relatively thick as is.</p>
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  <TabItem value="references" label="References">
    https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/
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