Palak Paneer Recipe is a very delicious and absolutely smooth preparation of spinach and cottage cheese! It is very flavourful with the sharpness of ginger and garlic, the heat.
Good quality spinach and some homemade cottage cheese (paneer) are the basic ingredients required. We will be preparing an onion paste for this recipe. This onion paste will give all the texture to our dish. Tomatoes have been added in little quantity. For flavoring, palak paneer recipe I have added ginger garlic paste. And to add some heat I have used garam masala and freshly ground black pepper palak paneer. No red chili powder has been used.
1. In a pan add spinach leaves. To this add ¼ tsp salt and ¼ tsp sugar and ¼ cup water. Keep flame low. Soon spinach will release its water. Simmer for another 2 minutes. Transfer boiled spinach leaves in ice cold water. Discard the water. Leave it so for 2-3 minutes. Add spinach leaves in a grinder. Discard the water. Grind to a puree.
2. In a pan add 1 cup water; add one large sliced onion, ¼ cup cashew nuts, and 3 green chilies. Simmer this for 15 minutes. Thereafter let it cool down and then grind in a mixer to make a smooth paste.
3. Add onion paste and cook for 3-4 minutes. We have already cooked it for a good 15 minutes. So we don’t have to cook it much. Make sure not to brown the paste.
4. Add onion paste and cook for 3-4 minutes. We have already cooked it for a good 15 minutes. So we don’t have to cook it much. Make sure not to brown the paste.
5. Add spinach puree and cook till it simmers. Do not overcook spinach puree. Over cooking spinach not only takes away the green color but also its nutrients. Add ¼ tsp black salt, ½ tsp garam masala powder, ½ tsp freshly ground black pepper and salt to taste. Mix everything and cook for a minute. Taste a spoonful to check the seasoning and consistency. Adjust the same if required.
6. Add 2-3 tbsp malai. Cook for 1-2 minutes. Add 200 g paneer cubes. Cook for 2-3 minutes. Add 1 tsp dried fenugreek leaves. Mix well and cook for 2-3 minutes.
7. Serve palak paneer with jeera rice and butter naan
PREP TIME 20 minutes
COOK TIME 30 minutes
TOTAL TIME 50 minutes
To boil spinach:
To make onion paste:
Other ingredients for Palak Paneer:
1. Boil spinach
In a pan add spinach leaves. To this add ¼ tsp salt and ¼ tsp sugar and ¼ cup water. Keep flame low. Soon spinach will release its water. Simmer for another 2 minutes. Transfer boiled spinach leaves in ice cold water. Discard the water. Leave it so for 2-3 minutes. Add spinach leaves in a grinder. Discard the water. Grind to a puree.
2. Make onion paste
In a pan add 1 cup water; add one large sliced onion, ¼ cup cashew nuts and 3 green chillies. Simmer this for 15 minutes. Thereafter let it cool down and then grind in a mixer.
3. Prepare tempering
Heat 1 tbsp of oil. Add 2 tsp ginger garlic paste. Sauté till raw smell goes. Add ¼ cup pureed tomatoes and cook them till oil oozes.
4. Add and cook onion paste
Add onion paste and cook for 3-4 minutes. We have already cooked it for a good 15 minutes. So we don’t have to cook it much. Make sure not to brown the paste.
5. Add spinach puree
Add spinach puree and cook till it simmers. Do not overcook spinach puree. Over cooking spinach not only takes away the green colour but also its nutrients.
6. Add spices
Add ¼ tsp black salt, ½ tsp garam masala powder, ½ tsp freshly ground black pepper and salt to taste. Mix everything and cook for a minute.
Tip: Be very particular when you add salt. Because we are adding some black salt, we have already added some regular salt while blanching spinach and spinach has salt of its own. Yeah so basically it is tricky. Be careful!!
7. Add paneer cubes and dried fenugreek leaves
Add and simmer spinach puree for 4-5 minutes. Add 1 tsp dried fenugreek leaves. Add 2-3 tbsp malai. Mix well and cook for 2-3 minutes.
8. Bon appétit
Serve palak paneer with jeera rice and butter naan.
Please rate us and share your valuable feedback
