Palak Paneer is a popular Indian dish of soft cottage cheese cubes in a mild, spiced smooth spinach sauce. This delicious creamy dish is made with fresh spinach leaves, paneer (cottage cheese), onions, herbs and spices.
Palak Paneer goes well with roti, naan, paratha or tandoori roti. Or serve it with jeera or biryani rice, saffron or ghee rice.
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| Belly rules your Mind: Palak Paneer |
Ingredients
- Ghee 1 tbsp
- Palak 2 bunches ( washed cleaned and blanched)
- Garlic pods 2 to 3 finely chopped
- Green chillies 2 nos
- Cumin seeds 1/4 tsp
- Cloves 3 to 4
- Cinnamon stick 1 inch
- Bay leaf 1
- Onions 1 large or 2 small chopped finely
- Tomatoes 1 small chopped
- Turmeric powder 1/2 tsp
- Red chilli powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Paneer 250 gems cut into cubes
- Kasuri methi 1 tbsp
- Fresh cream 1 tbsp
- Salt as required
- Ginger juveniles little
Method
- In a pot blanch, the spinach leaves in boiling water for 3 to 5 mins
- Remove and transfer them in a bowl with ice-cold water
- Once it’s cool, In a blender add Palak leaves, and green chillies and blend it into a smooth paste and keep aside
- Now heat ghee in a pan and add wholes spices and cumin seeds and stir for 2 mins
- To that add garlic pods and sauté for a min
- Now add in chopped onions and sauté till it turns translucent
- Add tomatoes and cook till it turns soft
- To that add turmeric powder, chilli powder, coriander powder, cumin powder and mix well
- Add in Kasuri methi at this point
- You can add chopped Palak as well ( this is an optional step )
- To that add palak purée and required salt and give a nice stir
- Add in paneer cubes and cook till oil floats on top of the gravy
- Finally, add in fresh cream and ginger Julien's and turn off the stove