Palak Paneer


Palak Paneer one of the most delicious dish of North India. It is smooth creamy made with fresh spinach leaves, Paneer, Onion, Herbs and spices. This can be eaten with Roti, Naan, Paratha, Jeera Rice or with Plain Rice.

HOW TO MAKE PALAK PANEER

There are many paneer recipes originated from the popular Punjabi Cuisine. each of the them maintain a subtle difference and variation in its tastes, texture and consistency. one such unique and one of them is Palak Paneer.

I have used Home made Paneer in this recipe, which I have fried before adding it to the curry. I always recommend to use where spinach leaves are used in large quantities and puree is made from these spinach leaves.


INGREDIENTS
  • 1 Bunch Spinach
  • Paneer Cubes
  • 1 small chopped Onion
  • 1 cup Tomatoes
  • 1 inch Ginger
  • 3 cloves Garlic
  • Green Chilli (as per your Taste)
  • Pinch of Haldi
  • 1/2 Tsp Garam masala
  • 1 bay leaves
  • 1 Tsp kasuri Methi
  • Small Cinnamon Stick
  • 1/2 Tsp Jeera
  • Salt as per taste
  • 1cup water
  • Refined Oil/Butter

STEP BY STEP TO MAKE PALAK PANEER
  1. Boil 5 cup water and add one bunch of palak (spinach)
  2. Soak the palak in water, add a pinch of salt and boil for 3-4 minutes (Do not overcook)
  3. once the palak changes colour, switch of the gas and drain the water.
  4. Transfer the boiled palak in cold water. This help to retain the bright colour of Palak.
  5. Once the palak has cooled down completely, transfer it to blender.
  6. Also add one inch of Ginger, 3 Garlic cloves and 2 green chilli. (we can even use ginger garlic paste separately while cooking instead of blending it with palak)
  7. Blend to smooth paste.
  8. Now in kadai, add butter or Refined oil.
  9. roast cubes of paneer till golden brown and keep aside
  10. In same kadai, add jeera(cumin seeds), cinnamon, bay leaves, and one tablespoon kasuri methi.
  11. Roast the spices till it turn aromatic
  12. then add chopped onion and saute till it turns golden brown.
  13. Add tomatoes and saute till it turns soft and mushy.
  14. Add prepared palak paste, one cup water and salt as per taste.
  15. Mix well adjusting the consistency as required.
  16. Then add pinch of haldi, 1/2 tsp of garam masala and mix well. Cook for 5 minutes.
  17. Add roasted paneer and mix well.
  18. cover it and simmer for 5 minutes or till the panner absorbs flavour.
  19. Palak paneer is ready to serve.



NOTES
  1. Do not over cook blanched palak (to boil) as nutrients will be lost.
  2. add green chilli to your spice level
  3. adding tomatoes is optional. if adding, it can also be added with boiled palak while blending.

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