Palak Paneer – My Favourite
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An all time favourite 🙂
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Ingredients
- 250 gm Paneer cut into cubes
- 250 gm Spinach
- 2 Tomato medium size, grind to make puree
- 1 Onion
- 5-6 cloves Garlic
- 1 Ginger small piece
- 2 teaspoon Oil
- 1/2 teaspoon cumin seed
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Coriander Powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Chilli powder
- 1/2 teaspoon Amchur powder
- Salt as per taste
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Instructions
- Boil the palag and 1 onion (diced) in a cooker for approximately 5 mins.
- After opening the cooker remove the water and grind the palag and onion.
- Prepare a paste of small piece of ginger and onion. Next heat a pan. Add slight oil. Add cumin seeds to the hot oil. Add the ginger garlic paste to it.
- After the paste turns slightly brown add tomato puree.
- Add dhania powder, garam masala, amchur powder, salt, turmeric powder & chilli powder to it as per taste.
- Cook for 5-6 mins till it is properly cooked and starts leaving oil.
- Next add the grinded palak to it. Add a slight amount of water as per the consistency required. Bring the mixture to boil and then add the paneer cubes to it.
- Boil it for 5 or 10 mins and serve hot with chapatti/bread
Notes
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Recipe Nutrition
Calories: 496 kcal | Carbohydrates: 22 g | Protein: 24 g | Fat: 37 g | Saturated Fat: 19 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Cholesterol: 83 mg | Sodium: 150 mg | Potassium: 1152 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 12902 IU | Vitamin C: 59 mg | Calcium: 774 mg | Iron: 5 mg
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