Palak Paneer is a very popular vegetarian dish of India and neighbouring countries. It is a rich and creamy texture gravy made of paneer and palak puree. The puree is made by blanching the palak (spinach) to retain it rich beautiful colour.
Yield / Serves
PaneerÂ - 150 gms
PalakÂ - 150 gms
Green ChillyÂ - 2-3 roughly chopped Â
GarlicÂ - 2-3 cloves roughly chopped
GingerÂ - Â½ inch roughly chopped
WaterÂ - 2 cups
CuminÂ seeds - Â½ tbsp
Bay Leaf- 1 smallÂ
OnionÂ - 1 medium finely chopped
GingerÂ GarlicÂ Paste - 1 tbspÂ
TomatoÂ - 1 medium finely chopped
TurmericÂ powder - Â½ tbspÂ
AsafoetidaÂ - a pinch
ChillyÂ powder - 1 tbspÂ
GaramÂ MasalaÂ powder - 1 tbspÂ
WaterÂ as requiredÂ as required for gravy
KasuriÂ MethiÂ leaves - 1 tspÂ
CreamÂ - 1 +1 tbspÂ
OilÂ - 3 tbspÂ
SaltÂ as required
Â½ inchÂ GingerÂ julienne for garnish
Take the palak leaves and the tender stems and clean nicely in running water.
In a pan boil around 2 cups water, add little salt and the palak leaves in the hot water. Cover the pan and let the palak stem for 2-3 mins.
Take out the palak leaves and immediately pour cold water over it, this is to retain the color of the palak.
After a min or two drain the water and add the palak to a blender with chopped ginger, garlic and green chilies. Blend it and make a smooth puree. Set aside.
In a pan heat oil add the paneer and slightly fry them for around 5 mins. Take out and set aside.
In the same oil, add the cumin and let it splutter. Add the bay leaf, onions and saute till the onions become golden.
Add ginger garlic paste and saute for a min. Add tomatoes and saute till the tomatoes turns soft. Now add Salt, turmeric powder, red chili powder, asafoetida and mix very well.
Then add the palak puree and stir nicely. Add about ½ cup water and simmer for 5 mins.
Add garam masala powder and add the fried paneer and gently stir and cook for 2-3 mins.
Add the crushed kasuri methi leaves and stir gently. Add 1 tbsp cream give a quick stir and take off the heat.
Garnish with remaining cream and ginger julienne and serve.
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