- Cut your paneer, ricotta or tofu into small cubes, cover with a wet cloth and keep aside.
- Spinach gravy base: Put the washed spinach leaves, garlic, cloves, cardamom and peppercorns in a deep saucepan (with lid). Fill with just enough water to cover the spinach, put the lid on and cook the spinach for 15-20 minutes. Once done, drain the leaves and spices in a colander/sieve, keep the water aside and allow it to cool slightly. Blend the spinach leaves (with garlic and spices) in a blender to form a smooth paste. Your spinach gravy base is ready.
- Heat oil in a large saucepan. Once its hot, add the bay leaves and saute for a minute.
- Add onions and grated ginger and fry till onions are golden. (If you are not using onion, saute the grated ginger for a minute, taking care not to burn it)
- Add 1 TSP (heaped) salt, mix well and add the spinach paste. The paste could be thick, add about 1/2-1 cup of the spinach water that you've kept aside earlier.
- Mix well and cook, on high heat, stirring intermittently, till the gravy boils. (For those who like it spicy, you can add chilli powder.)
- Once spinach paste boils, reduce heat, add the paneer/ricotta/tofu, gently mix it in and cook uncovered for 10 minutes. Taste to see if it needs salt and add (or not) accordingly.
Your palak paneer is ready. You can garnish it with a teaspoon of cream or butter. Wasn't that simple? Try the dish and let me know if you like it.