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Start by blanching the spinach leaves in boiling water for a few seconds and then immediately transferring them to ice-cold water.
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After blanching, ensure to squeeze out excess water from the spinach leaves before blending them into a smooth puree.
Add soaked and blended cashews to the spinach puree for a creamy and luxurious texture.
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Temper whole spices such as cumin seeds, cloves, and cinnamon sticks in hot ghee or oil before adding the onion-tomato paste.
Allow the onion-tomato-spice mixture to cook slowly over low heat until it turns golden brown.
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Fry or sauté the paneer cubes until they turn golden brown before adding them to the spinach gravy.
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Taste the palak paneer before serving and adjust the seasoning as needed.
Finish the palak paneer with a dollop of fresh cream or a drizzle of homemade ghee for a decadent touch.
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