Palak paneer is easily one of the most recognizable and popular Indian dishes. This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavor. Check out my take on this popular vegetarian main course dish which is a part of every Indian restaurant menu.
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- Paneer (Cottage cheese) - 350 gms (cubed)
- Water - 1 ltr
- Salt - 1/2 Tsp
- Sugar - 1/2 Tsp
- Spinach - 1 kg
- Refined oil - 2 Tbsp
- Cumin seeds- 1/2 Tsp
- Garlic - 1/2 Tsp (chopped)
- Onions - 1 (large, chopped)
- Green chilies - 2 (finely chopped)
- Tomatoes - 3 (medium, chopped)
- Red chili powder - 1 Tsp
- Coriander powder - 1 Tsp
- Garam masala - 1 Tsp
- Salt - 1 1/2 Tsp
- Fresh cream - for garnishing
- Add water to a large pot & bring it to a boil by adding 1/2 salt. Add Spinach & cook it for 2 minutes. Switch off the flame.
- Remove the Spinach from the pot and add it to a bowl of ice cold water. It helps in retaining the green color of spinach.
- Using a mixer grinder, blend the palak into fine paste.
- Take a non-stick pan. Add little oil & shallow fry the paneer cubes until golden brown from all sides. Remove it on an absorbent paper and keep it aside.
- In the same pan, add oil. When the oil is hot enough, add jeera followed by chopped garlic & saute for a minute on a low flame.
- Add onions, green chillies & saute for 3-4 minutes. Add salt & chopped tomatoes followed by coriander powder & red chilli powder. Cover with a lid & cook on a medium flame for 10 minutes until tomatoes are fully cooked.
- Finally add pureed spinach & cook it for 3-4 minutes. Add sugar & stir well. Then add paneer pieces and cover with a lid and cook it for another 2-3 minutes. Sprinkle garam masala & mix well.
- Garnish it with some fresh cream. Palak paneer is ready to serve. Serve hot with roti, naan or rice.
Hungry soul by Abha http://www.hungrysoulbyabha.com/