600 g spinach thawed (I used frozen Blattspinat, ungewürzt from Coop)
7 to 8 almonds whole
1 medium size red onion
1 big tomato
350 g paneer
1 1/2 tbsp sunflower oil
1 tsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp red chili powder (mild - u get at the Indian store, it’s not spicy at all)
1 tsp garam masala
4 tbsp full cream (Vollrahm or Schlagsahne)
salt per taste
2 tbsp Ghee
1 tsp cumin seeds
1 1/2 tsp red chilli powder mild
Boil water in a pot. Add spinach, almonds and cook for 4 min. Remove it and run cold water over it. Put it aside for later use.
Chop onion and tomato roughly. Chop paneer in medium size pieces.
Heat oil in a pan. Add onion and ginger - garlic paste and cook for 5 minutes on high. Now add tomato, chili powder, turmeric powder and garam masala. Cook on low - medium heat for 7 to 10 minutes until oil comes out on the sides. Stir in between so that it does not burn.
Add blanched spinach to this mixture and puree everything together with a stand mixer (not too smooth).
Add paneer and cream. and cook for 5 minutes. (at this time, spinach will splutter heavily so cover it while cooking).
Add salt and lemon juice. Transfer palak paneer to a serving dish.
Prepare tadka: Take a small pan. Heat ghee and add Cumin seeds. Once the seeds are done in approximately 30 seconds, add red chili powder. cook for 4 to 5 seconds only. (Be careful as chili powder cooks very fast).
Add ghee- chili powder mix to palak paneer and stir very little, leaving still ghee on top.
Serve with jeera rice or naan.
I have come across many different recipes of palak paneer and have tried many different variations. In my experience, so far, this recipe works best with frozen full leaves spinach. If you use pureed frozen spinach or fresh spinach it will not taste very good as the way of cooking is different for different types of spinach.