Palak Paneer recipe by Chef Sanjeev Kapoor

Like most of us, my mom taught me cooking. And then started chef Sanjeev Kapoor's Khana Khazana show on television. So if there were things we never cooked at home, Sanjeev Kapoor taught us those.

Palak Paneer (Cottage Cheese in Spinach gravy) is one of those easy recipes we have mastered thanks only to India's top chef! The key in preparing this and any other recipe is blanching palak (known as spinach in English). I have tried many variations in cooking Palak Paneer - some with adding grated ginger, some with adding tamarind pulp. However, for the authentic Palak Paneer recipe (text) by Sanjeev Kapoor, you may head here directly.

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How to blanch Palak / Spinach in 7 steps

To make the most of the goodness of palak (spinach in English), blanching it properly is most important. This not only imparts a good green color to any palak dish but also improves the flavor and the aroma. Here are the 7 steps that go behind blanching palak / spinach perfectly:

1 - Separate the palak leaves from the stem
2 - Wash them them properly
3 - Add some salt to water and bring it to boil.
4 - Blanch the palak leaves in this water for a couple of minutes
5 - Drain the hot water from the leaves
6 - Dip them in cold / ice water for some time
7 - Squeeze out all the excess water

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