Today I have tried palak paneer. It’s an Indian main course dish. Let’s proceed to the recipe.
PREPARATION TIME: 45 MINUTES
Fresh spinach: 250 grams
Onion: 1 big (finely chopped)
Tomato: 2 medium (finely chopped)
Garlic cloves: 15
Ginger: 2 inches
Green chilies: 5
Oil: 2 tablespoons
Melted butter: 2 tablespoons
Cumin seeds: 1/4 teaspoon
Asafoetida: 1 pinch
Paneer (Indian cottage cheese): 200 grams (medium sized chopped)
Coriander leaves: 2 tablespoons
Turmeric powder: 1/2 tablespoon
Red chili powder: 1/2 tablespoon
Garam masala powder: 1/2 teaspoon
Coriander powder: 1/2 tablespoon
Fresh cream: 4 tablespoons
Salt: according to the taste
Water: for boiling
- First, rinse the spinach and coriander leaves with water and keep aside.
- Boil 4 cups of water in a large pan and add spinach for 2 minutes.
- After boiling turn off the flame and drain water from spinach.
- In a mixer jar add 2 green chilies, 5 garlic cloves, 1 inch ginger, coriander leaves, boiled spinach, and make a smooth paste.
- Now put a pan on medium flame and heat butter and oil.
- Add chopped paneer and saute for 30 seconds. Transfer them on a plate and in leftover butter and oil add cumin seeds, asafoetida, and let them splutter.
- Add chopped onion and saute. In parallel, make a smooth paste of 1 inch ginger, 10 garlic cloves, and 3 green chilies.
- Add ginger, garlic, and chili paste. Saute till onions turn translucent.
- Add chopped tomatoes, turmeric powder, red chili powder, garam masala powder, coriander powder, 2 tablespoons of water and mix.
- Cook for 2 minutes on simmer flame and add 2 tablespoons of fresh cream and mix.
- Cover and cook on simmer flame till oil has started coming out from sides.
- Add spinach puree, 2 tablespoons fresh cream, salt, paneer, 2 tablespoons of water, and mix well.
- Again cover and cook on simmer flame for 7-8 minutes.
- Turn off the flame and serve it with jeera rice, paratha, naan or roti.
- Palak paneer is ready!
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I am Abhilasha, a housewife, health enthusiast, a cook and everything in between!
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