Palak Paneer Recipe
Palak Paneer Recipe
Ingredients
- 250 grams Fresh spinach leaves
- 1/2 tbsp Cumin
- 200 grams (diced) Paneer (cottage cheese)
- 2 Medium-sized onion
- 1 Tomato
- 14 Finely chopped Garlic
- 3 Green chili
- 2 tablespoons (optional) Fresh cream (cream)
- 1/2 tbsp Turmeric powder
- 1/2 tbsp Coriander
- 1 tbsp Red chili powder
- 1/2 tbsp Garam masala powder
- to taste Salt
- 4 tbsp Oil or ghee
Instructions
- Method of making:
- Spinach wilting
- Boil 2 liters of water in a pot.
- Then add the spinach leaves to the boiled water.
- Cook it on high flame for 2-3 minutes.
- Take ice water in a bowl and keep it aside, put the boiled spinach in this bowl of ice water.
- After cooling, put the spinach in a blender jar and keep it aside.
- Fry the paneer.
- Heat a tablespoon of oil or ghee in a pan on medium flame. Now add the paneer cubes and fry till golden brown on all sides. Remove the paneer from the pan and keep it aside.
- Making gravy
- In the same pan, add another tablespoon of oil or ghee.
- Add cumin seeds and fry them.
- Now add green chillies, ginger, garlic and onion and fry them on medium flame for 2-3 minutes.
- Now add chopped tomatoes, mix and cook for 2-3 minutes till the tomatoes become soft.
- Remove from the stove and let it cool.
- Once it cools down, put it in a blending jar and make a smooth paste.
- Adding spices and spinach puree.
- In the same pan, add some ghee or oil
- After it is hot, reduce the flame.
- Now add turmeric powder, red chili powder, coriander powder, cumin powder and mix
- Add the prepared paste and mix well.
- Cover the pan and cook on medium flame for 2-3 minutes.
- After 2-3 minutes, mix it and add fresh cream to it and mix again.
- Now add garam masala and salt to taste and mix.
- Now add paneer cubes and mix.
- Now close the lid and cook on low flame for 2 minutes.
- After 2 minutes, mix gently and turn off the flame.
- Garnish the prepared dish with fresh cream and grated paneer and the palak paneer is ready to be enjoyed.
- How to make Palak Paneer with step by step photos:
- Step-1: Blanching the spinach
- Boil 2 liters of water in a pot.
- Then add the spinach leaves to the boiled water.
- Cook it on high flame for 2-3 minutes.
- Take a bowl of ice water and put the boiled spinach into this bowl of ice water.
- Once cooled, put the spinach in a blender jar and set aside.
- Step-2 Fry the paneer.
- Heat a tablespoon of oil or ghee in a pan on medium flame. Now add the paneer cubes and fry till they turn golden brown on all sides. Remove the paneer from the pan and keep it aside. (Only if required. I have not fried it here)
- Step-3: Making the gravy
- Add another tablespoon of oil or ghee to the same pan.
- Add cumin seeds and fry it.
- Now add green chillies, ginger, garlic and onion and fry on medium flame for 2-3 minutes.
- Now add the chopped tomatoes, mix, and cook for 2-3 minutes until the tomatoes become soft.
- Turn off the stove and let it cool.
- Once cooled, put it in a blending jar along with the spinach that you have set aside and make a smooth paste.
- Adding spices and spinach puree.
- Add some ghee or oil to the same pan.
- Once hot, reduce the heat.
- Now add turmeric powder, red chili powder, coriander powder, cumin powder and mix.
- Add the prepared paste and mix well.
- Cover the pan and cook on medium flame for 2-3 minutes.(Keep the lid slightly open while closing it. Otherwise the gravy will spill out.)
- After 2-3 minutes, mix it, add fresh cream to it and mix again.
- Now add garam masala and salt to taste.
- Mix.
- Now add the paneer cubes and mix.
- Now close the lid and cook on low flame for 2 minutes.
- After 2 minutes, mix gently and turn off the stove.
- Garnish the prepared dish with fresh cream and grated paneer and the palak paneer is ready to be enjoyed.
Notes
Tips :
- This Palak Paneer Recipe makes it very easy to make Palak Paneer.
- Palak Paneer usually goes well with roti and chapati. It also goes well with rice.
- Homemade paneer can also be used in this recipe.
- You can also use curd instead of cream.
- When frying green chillies, it is better to split them lengthwise. Otherwise, they will burst. Be careful.